Natal plums are nearly all round fruits of a tree known as ‘killer’. The tree is considered by many as weed tree, though the fruit is deliciously tangy. to the unknown, an overdose of this fruit may be suicidal.
The fruit is more often used as vegetable in a variety of food preparations.
My earliest memories of this fruit goes back to my visit of grandma’s place in Konnagar, a suburb near Kolkata (earlier Calcutta). There used be a bushy tree laden with fruits at grandma’s place. It can be used for pickles, jams, chutneys etc.
I brought these beauties home for the sole purpose of pickling.
Here’s what I did………..
250 gms – natal plums
2 tsp – tumeric powder
2+2 tbsp – mustard oil
1/4 tsp – asafoetida
2 tsp – yellow mustard seeds
2 tsp – fennel seeds
1 1/2 tsp – red chili powder
rock salt to taste
Wash and wipe the plums. Cut into half and gently extract the seed.
Grind the mustard seeds and half of the fennel seeds together. Heat 1 tbsp oil to smoking point. Take it off fire and add the asafoetida to this. Keep aside to cool.
In a bowl mix together all the spices and plums. Season with rock salt and check for taste. Add 1 tbsp of oil to this mix and keep aside for 30 mins.
Jar the mixture after 30 mins and pour the asafoetida flavored oil over it. Sprinkle some more rock salt on top. Keep out in direct sunlight for 5- 6 days. Pickle is ready !!
Shelf life of the pickle will be 1 year or more. 🙂 Goes well with hot rice and dal or khichdi.
Happy pickling !!! 😉
Cheers !!! 😀