Ingredients:
Ambate (Goose plum) - 2 kg
Mustard powder - 200 gms
Asafoetida - 1/4 tsp
Chilli powder - 1/2 kg
Salt - 1/2 kg

Method:
1. First, wash and clean the ambate. Wipe dry with a clean cloth.
2. Mix salt and preserve them in a porcelain or glass jar.
3. Combine mustard and chilli powder to ambate. Sprinkle asafoetida on it. Blend thoroughly. Make sure that the jar is airtight. Within a week's time, ambate pickle will get ready.