Hogplums | Amtekai grow abundantly in Malenadu and coastal Karnataka during the monsoon season. The delicacies from it begin with the growth of first batch of tender hogplums. The tender hogplums are used to make pickle by salt brining. The next set of grown ones can be used in chutneys, curries(kairasa, menaskai), used in sambhar as the tangy ingredient, also made into pickles.

The chutney has hogplums, coconut and green chillies as the main ingredients. This chutney is best had with hot rice and coconut oil or as an accompaniment with Dosae, Idlies, Vada, Golibaje and so on.

Amtekai Chutney | Hogplum Chutney
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Amtekai Chutney | Hogplum Chutney

Recipe by Anushree SPCourse: Breakfast, Lunch, Dinner, SnacksCuisine: Malnad-KaravaliDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

minute

Ingredients

  • Hogplum | Amtekai- 2

  • Green chillies – 3

  • Coconut – 1 cup

  • Rock salt – as per taste

  • Coriander leaves (optional) – 1/4 cup

  • Tempering

  • Oil – 1 tsp

  • Mustard Seeds – 0.5 tsp

  • Byadagi red chillies – 1

  • Curry leaves – 4 to 5 chopped

  • Hing – small pinch

Directions

  • Cut the hogplum into small pieces.
  • Toss the green chillies with little oil for few(15-20) seconds.
  • Grind together coconut, chopped Amtekai, salt, sauted chillies and coriander leaves. If you are eating with rice, add little water as possible. If you are eating as an accompaniment to Dosae, Idly or Vadas, you can be generous with water.
  • Finish the chutney with a tempering of oil, mustard seeds, byadagi red chillies, curry leaves and hing.
  • Enjoy the chutney with hot rice and coconut oil or as a spicy tangy combination for Dosae and Idlies.

Happy Cooking!

My other recipes of hog plum are Amtekai Barata | Ambade Barata | Neer Gojju and Hog Plum Curry | Ambade Menaskai | Amtekai Kairasa.