Kalla kaai Pickle -hogplum (amtekai)

Ingredients:

• Kalla kai 1/2 kg
• Red chilly powder 150 gms ( you can adjust as per your taste. Oil fry red chilly and powder them)
• Salt - 50 gms ( you can adjust this too)
• Oil to fry

Method:

• Make seasoning with mustard seeds and turmeric powder.
• Crack the kalla kai to remove the white seeds from inside.
• Put the cracked kalla kai in the pan and add salt, fenugreek powder and hing powder.
• Mix well. Let it be for a while and stir well.
• When it starts cooking add red chilly powder.
• Simer the flame and when oil comes out of the pickle remove it from the fire.

Notes:

• Kalla kai - hogplum/amtekai.
• We will usually get this in the season of Krishna Jayanthi.
• This will looks like Ashako tree fruit, and red and green in colour. It is sour in taste.
• So we will usually use this to make pickle.