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Bamboo shoots pickle (Keerlu-ambade lonche/nonche)

keerla lonche

Ambade(hog plums/amtekayi/ambazhanga) trees are commonly found in backyards of most of the houses in our region. There are two types of ambades – sour and nonsour(sweet ). We use sour ambades for this pickle. These sour ambades are preferred in most of the recipes to obtain sour taste.These trees bear hundreds of fruits and we use tender ones – provided they get spared from ‘monkey business’. Yes, we have these mischievous monkeys visiting our garden frequently. Monkeys eat them and hardly allow them to grow.

ambade

We also use tender bamboo shoots preserved in salt for this pickle.

Ingredients:
½ cup bamboo shoot pieces (keerlu)
½ cup (5 or 6) crushed hog plums(ambades)
1/3 cup salt
1 cup Water
4 tea spn chilly powder
2 tea spn mustard seeds
1 tea spn fenugreek seeds(methi)
½ tea spn asafoetida
½ tea spn turmeric powder
2 tea spn oil

Be careful with the salt quantity. I use the raw sea salt that we get here. So change it to your taste.

Method:
Boil water with salt till it reduces by about half inch in volume and keep it aside to cool to allow it to come to room temperature. (This is called ‘meeta khol’ in Konkani ). Immerse the crushed ambades in it and keep it aside for about thirty minutes.
keerla lonche1
Heat oil in a small pan. Add mustard, fenugreek and asafoetida. Once the mustard seeds start popping, bring it to room temperature and powder it.
Mix this powder, chilly powder and turmeric powder with salted bamboo shoot pieces and add them to the soaked ambades in salt water. Mix very well.
The pickle is ready for use after about thirty minutes. It can be stored for many days.
keerla lonche2

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{ 15 comments… add one }

  • Yogesh July 22, 2009, 8:22 pm

    like dista, looks yummy, I wish I can taste it. I will try making

  • geeta July 22, 2009, 8:45 pm

    i wish i pluck one of these amtekai!!!!!!!!!!!!!!!!!!!!
    and have that as is……

    amtekai pickle !!!!! i wish i could hv had magic computer and that pickle could come out of that !!!!!!!!!!

    yummmmmmmm*.

  • Latha K July 23, 2009, 12:27 am

    ahhh, bai li neeru bantu..beligge beligge nim site nodi :)
    ambate nu illa bamboo shoots kuda ila…bari nim site nodi ase puraiskobekashte.. :(

  • Gowri July 23, 2009, 12:49 am

    Wow.. looks so yum.. I wish I can taste it ( mami tummi torture karta chi by posting such picke recipe and photos…..)

  • Raaga July 23, 2009, 3:44 am

    I haven’t eaten ambade in a long time… I’d love to eat this with narlya kheeri :)

  • Madhuri July 23, 2009, 12:27 pm

    Hi Shipa,

    I badly want to try this pickle but I am not sure what ambade is . Do we get that in Indian stores ? I live in CA. What is it called if it is available in US ? Is there any substitute ? Appreciate your response.

    Regards,
    Madhuri.

    Shilpa: You can leave out ambade and make with only bamboo shoots. Just add some lemon juice to the bamboo shoot before adding to pickle. I don’t know if hog plums(ambade) are available in US.

    • Darshana September 15, 2009, 4:56 pm

      Hi, I found these ambade in Chinese Farmer’s market in Atlanta and they are also called as June Plums. Yet to make this mouth watering pickle. Shilpa, thanks for posting this recipe

  • Ambika July 23, 2009, 4:16 pm

    I loved these pickles with any rice items. Thanks for documenting them — am sure some day people will just stop making these at home!!

    One thing I noticed — you called it “lonche” . We in Mangalore area call it Nonche . Interesting variation in the words we konkanis use.

  • shalini alvares July 24, 2009, 2:18 am

    hi ,
    the pickle looks delicious,pls do post some good recipes. keep up d gud work.

  • Divya M July 24, 2009, 3:07 pm

    I am curious , usally we are very careful to leave water out of pickle preperations. This has water and still can be stored for so namy days. Wont it form fungus?

    Shilpa: This is a very common procedure to make pickle where we want it to eat it immediately after making. Water is not added as it is, it is boiled with salt for a while.

  • sakhee July 25, 2009, 12:11 am

    Forgt about trying the receipe, but just the look the dish is making my mouth water. Hope to taste it sometime.

    Sakhee

  • Divya Vikram July 25, 2009, 6:23 pm

    Looks very innovative and mouthwatering.

  • June Carvalho May 17, 2010, 2:17 am

    Just today I got a huge bagful of “ambade”…there must be nearly 200 of them. Last night heavy rains lashed Bangalore and this tree came crashing down. I was wondering what to do with such a lot of these hog plums…pickle came to mind, but I had no idea of how to get started. Hence browsed some websites to check. This gives a fair idea of how to go about making the pickle.Thanks!

  • RAHUL THOMAS June 28, 2011, 5:31 am

    Great feelings of my childhood .those days fights with my friends for this sour fruit. pickles yooo……..yummy………..!after so many years we had this fruit again.

  • Dr.Manjeshwar G.Kamath November 15, 2011, 8:21 am

    Got Hog Plum (sold in Atlanta Buford Farmer’s market as July Plum) and accessed Aayis’ and prepared keerlu-ambade nonche. Whole family and friends liked the delicacy!

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