Prep Time
30 mins
Cook Time
15 mins

Makes 1700 ml bottle full of pickle

  • 600 gms tender Amtekayi / Hog plum (look for small ones)
  • 1 cup rock salt finely ground
  • 2/3 cup black mustard seeds (fine Andhra variety), finely ground
  • 1 cup red chilli powder
  • 1200 ml (approx) water - a little more than enough to cover the Amtekayi
  • 1700 ml size Glass Bottle for pickling
  • wax paper for lining the lid
  1. Wash the glass bottle with hot water and soap and air dry completely.
  2. Nip the Amtekayi from the stem if the twigs are still intact. We need that pungency of the liquid oozing from the stem.

  3. Wash Amtekayi well and rinse with clean water.

  4. To know how much water is needed, place the Amtekayi in a large sized clean and dry stainless steel pot (non-reactive) and pour enough clean water to cover the Amtekayi. Plus one cup more. Approximately 1200 ml. We'll need the extra brine for grinding the spices later. Reserving the water, strain the Amtekayi out.

  5. Towel dry well and let it aerate on a dry towel or plate for some more time.

  6. Bring the reserved water to a boil. Add salt, stir to dissolve and let cool completely. 

  7. When cooled, grind mustard powder and red chilli powder along with one cup of brine to a smooth paste. Make sure the mixie jar is very clean and doesn't have even a speck of any remnants. Pour this paste into the brine and give it a good stir. Use more brine to get all the paste out of the mixie jar.

  8. Taste the spicy pickle sauce and adjust if needed as per your taste. Pour this into the clean dry glass bottle readied for pickling earlier.

  9. Trim the stem end of Amtekayi and cut each one in half lengthwise. Transfer the halved Amtekayi pieces into the glass bottle. Stir well with a clean dry ladle.

  10. Cut a square piece of wax paper slightly bigger than the lid. Place the wax paper on the bottle and close the lid tight.

  11. Place the bottle in a cool, dry spot away from sunlight.
  12. Pickle will be ready to eat in 4-5 days.


When buying, pick the freshest looking, unblemished gleaming green tender Amtekayi (Hog plum) that are smaller in size. Bigger ones are mature and fibrous.

It is normal for Amtekayi pieces to float in brine. If you see an inch of brine at the very bottom of the bottle even after the spices are added, it is normal. Give it a good stir after a couple of days and it will be fine.

Stores well at room temperature. Stays fresh for six months or more.

Always handle with clean hands and dry non-reactive spoon.

No aluminium pans please