I was overwhelmed to receive so many comments and replies, thanks friends for reading my blog regularly and commenting on my blog.
I am very happy to tell you that most of you were right or should I say partly right . The dish was indeed saansav but, it was not mango , ghotaa or ambya saansav but ambadyache saasav. I also know that it would be difficult to identify the mango or ambado from the photograph,so I give all my friends FULL POINTS!!!!!!
Hog plums or amaade as they are called in goa are used as a souring agent for veg or fish curries. I will name the common curries done.
Amade ghalun sungtache human
And it’s the last one that I am going to post about today.
Amabade or hogplums are available seasonally in Mumbai usually during the months of August, September, and October. We make this chutney whenever we get some fleshy hog plums in the market .The main ingredient for the consistency is the pulp or the flesh of the hog plums.
AMBADYACHE SAANSAV OR CHUTNEY
10 small hog plums
½ cup grated coconut
1 tsp red chili powder or 2 whole dry red chilies
1 tsp Jaggery
1 tsp mustard seeds roasted
½ tsp turmeric powder, which is optional.
Salt to taste.
Cook the hog plums in a cooker for 2 whistles
Cool and press out the flesh of the plums
Grind together coconut, chilipowder, and gul
At the end add the roasted mustard seeds and give just one swirl for the mustard seeds to get crushed , but they should not mix completely with the coconut they should remain a bit grainy.
Add the above mix to the ambade and mix with your hands.
You get a thick consistency; if you feel it’s too dry add some water.
Your hog plum chutney is ready.