Wash the ambazhanga well in running water and let them dry. Put them in an air tight bottle and put salt (1/2 cup) and shake well. I used rock salt but any salt will do.

Shake the bottle well everyday so that the hog plums at the bottom come up and vice versa. Do this for a week and water will be generated from the hog plums and they will start wrinkling.

After a week, add chilli powder and mix well. Fry the asafoetida in 2 tablespoons of gingelly oil and let it cool.

In a mixer, grind the asafoetida and mustard together finely. Add this to the pickled hog plums and mix well.

Lastly, heat 3 tablespoons of ginegelly oil and let it cool. Pour on top if the pickle, mix well and store in air-tight containers. Hog plums are very fibrous, so you will have to store the pickle for a while so that it becomes soft.

If you think the pickle does not have enough water, you can boil water, cool it and add it and mix well.