Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, hog plum achar. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Wash the ambazhanga well in running water and let them dry. Hog plum, (Spondias mombin), also called yellow mombin, ornamental tree of the cashew family The hog plum and several other species of the genus Spondias are cultivated for their edible plumlike fruits. Hog plum, which belong to the Spondias genus, is the name given to fruits from the hog plum tree, which is native to Peru. The fruit comes in a range of colors, including green, purple, red, orange and.
Hog plum achar is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Hog plum achar is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook hog plum achar using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Hog plum achar:
- Prepare 250 gm Hog plum(ambda)
- Make ready 250 gm Jaggery
- Take 1 tbsp Red chilli powder
- Take 1 tbsp Rosted jeera powder
- Take 1 tbsp Methi powder
- Take 1/2 tbsp Haldi powder
- Take to taste Salt
- Make ready 1 tbsp Curry patta
- Make ready 1/2 tsp Hing-
- Prepare 1 tbsp Saunf rough powder
- Get 1 tbsp Punch futan
The yellowish plum is related to the mango, cashew, and ambarella. The fruits are often eaten ripe, with or without the skin. It is sometimes eaten unripe with salt and vinegar or lime juice. In Haiti, it is known under the name of 'siwèl' and spread throughout the mountains lands of the country.
Steps to make Hog plum achar:
- All dry masala
- Hog plum.skined the hogplum
- Heat a pan add mustard oil 2tbsp.addpunchfuton,curry patta and Hing.
- Add hog plum,sauted 5mint on slow flem.
- Than add all dry masala and stir 1mint.
- Than add 2cup water,jaggery.cover it
- This is jaggery
- The hog plum achar is ready
- Ready to serve.
It is sometimes eaten unripe with salt and vinegar or lime juice. In Haiti, it is known under the name of 'siwèl' and spread throughout the mountains lands of the country. Common Name: Nepalese Hog Plum Botanical Name: Choerosopondias axillaries Lapsi Ko Achar (Nepali Hog Plum Pickle) is. LAPSI KO ACHAR (Nepali Hog Plum Pickle) FGCU Food Forest Plant Database Hog Plum (Spondias mombin ) Quick Facts Origin: Central America Description: Erect, with a trunk that is slightly buttressed and has a thick, fissured, corky, grey bark.
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