Home / Accompaniments / Ammade Che Karam a Goan Delicacy
14 April, 2013

Ammade Che Karam a Goan Delicacy

Comments : 19 Posted in : Accompaniments, Ammado, Coconut, Goan, Hing/Asafoetida, jaggery, Mustard/Rai/ Sashvi/Mohri, Red Chillies, Turmeric/Haldi on by : ArchanaPotdar Tags: , , , , , , ,

Ammade che KaramHow can I say I live in Goa and forget about Ammado or Ammade?

How can I say ammado and forget about “Ammade che karam”! The delicious sweet and sour delicacy? I had mentioned the sour fruit called Ammado and also written about.  You can read more about it here and here.

Karam or chutney as it is called is a major requirement for Diwali or Deepavali festivities in Goa.

But before that let me tell you something about the Narkasur effigy made here and burnt in the morning the next day.

Diwali for us meant making dry stuff like chakalis, shankarpali, chivda, ladoos etc. but here in Goa there are different varieties made from poha, yes the regular beaten rice they are called fov here.  Have you had rasatele fov, batat fov, thikse fov, dahi fov, god fov to name a few, and then there is chanya cho ras and chutney.

Chutney is Amado chutney.

Ammade che Karam

Ammade che Karam

To make chutney the basic ingredient is of course ammado. There is no replacement for it. So I suggest if you come to Goa or even Karwar etc try this local dish out. It’s delicious.

This is my Blogging Marathon entry for  the month long Marathon under the theme” Traditional”!

Ingredients:

  •  5-6 ammado
  •  1 tsp mustard seeds
  •  2-3 Red chillies( the local ones are pungent )
  •  1 small bit rock of hing/asafoetida  or a tsp of powdered hing/asafoetida
  •  1 cup(approx) coconut, freshly grated
  •  ½   tsp haldi/turmeric
  • Jaggary
  •  Oil
  • Salt

Method:

  • Peel the ammados and with pestle hammer them so that they split a bit. (It’s very difficult they are like eels).
  • Heat kadhai/wok and dry roast the mustard seeds till they splutter.
  • Immediately transfer them to the chutney pot of your mixer add the red chillies, hing/asafoetida, coconut and turmeric an grind coarse.
  • Heat oil in the same kadhai/wok.
  • Add the ammados, jaggary, salt and the ground coconut. Mix well.
  • Cover and cook.
  • Serve with rice, chapatti or if you want just eat it plain like I do.;)

Notes:

  • The local chillies are pungent and have no colour. The same amount of badgi will give you reddish chutney.
  • This chutney I have made without hammering the ammados they are good but you cannot reach the sour centre.
BM Logo by Priti

BM Logo by Priti

Blogging Marathon page for the other Blogging Marathoners doing BM#27

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!

 Archana

.

​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

19s COMMENTS

19 thoughts on : Ammade Che Karam a Goan Delicacy

  • April 14, 2013 at 3:31 pm

    surprisingly never heard about this Archana, guess my stint in goa was not sufficiently long enough…next time for sure

  • April 14, 2013 at 7:26 pm

    quite a new dish for me, can guess how flavor this dish will be..

  • April 15, 2013 at 1:45 pm

    I checked out to see if you had posted the pic of the fruit, it does look like tender mangoes..does it taste like that also?…

    • April 15, 2013 at 7:27 pm

      Well yes especially if you make pickle with the tender ones. Once they mature they develop a hard fibrous centre which is what we try to break when we hammer them and the centre is sucked clean and all the sour and tasty curry flavours seep in your mouth.

  • April 16, 2013 at 9:56 am

    I saw ammado in one of your early posts (while i was looking for Goan recipes 🙂 ). Its called kanni manga, mavudu or tender mangoes here. Its usually used for pickles.

    What you have presented here is something new for me. Will try when I get my hands on kanni manga next time :)!

  • April 18, 2013 at 9:24 pm

    Another new ingredient, haven’t heard about ammado. Chutney sounds delicious.

  • April 18, 2013 at 9:33 pm

    truly another new name and new recipe…:)

  • April 19, 2013 at 10:51 pm

    Very interesting!!

  • pinksocks
    April 22, 2013 at 1:58 pm

    Nice to read about a new chutney 🙂

  • April 23, 2013 at 10:08 pm

    First time hearing this, it looks mango how does it taste?

  • April 26, 2013 at 7:29 am

    New to me. Never have heard about this and very interesting

  • May 23, 2013 at 11:56 pm

    Would have loved to see the picture of ammado. The sour fruit chutney sounds delicious.

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