Ambate (Goose plum) – 2 kg
Mustard powder – 200 gms
Asafoetida – 1/4 tsp
Chilli powder – 1/2 kg
Salt – 1/2 kg
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.
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