Aambadyache Godh Lonche is a great way to preserve hog plums in jaggery. It can be eaten with dosa or chapati at breakfast.
1. Wash the aambade/hog plums. Peel the aambade and discard the skin. Make small pieces of the outer flesh of the aambade. Save the seeds for the pickle as well.
2. Heat oil in a vessel. Add the asafetida and fenugreek seed powder. Add in the green chilies and let them char. Next, add in the jaggery along with 3 tablespoons of water.Add salt and red chili powder. Mix everything well.
3. Add the hog plums/aambade. Cook till the hog plum pieces turn translucent. Mix occasionally. Cool and bring the mixture to room temperature. Store in an air tight container. This will last you for at least 2 years. Enjoy with chapatis.