Aambadyaanche Lonche is a spicy pickle made with hog plums.
1. Wash the aambade/hog plums. Dry them thoroughly. Peel the aambade and discard the outer skin. Now continue to peel the aambade to get flakes of the flesh, until you reach the seed. Discard the seed.
2. Once you have made pieces of all the hog plums, add salt, turmeric and chili powders and mix them well.
3. Heat oil in a vessel. Add the asafetida and split mustard seeds when hot. Pour this tempering/tadka on the hog plums.
4. Mix well. Let it come to room temperature. Store in an air tight container and enjoy up to 6 months. You can store it in the refrigerator for a longer shelf life.