Hog Plum Curry

At SGVBG, we are in the heart of hog plum season (not to mention June plum, and governors plum).  With all of the fruit piling up, it begs the question:  What do we DO with all of these plums?  This recipe will give you a sweet, mildly spiced and mildly tangy curry that is best served with rice.

  • Serves:  4 to 6 people
  • Prep Time:  15 mins
  • Cooking Time:  25 mins


  • 12 hog plums (green)
  • 1 cup of freshly grated coconut
  • 5 to 6 light green chilies
  • 10 to 12 curry leaves
  • 3 tbsp sugarcane jaggery (you can substitute brown sugar)
  • 1 ¼ tsp mustard seeds
  • 1 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste


Step 1:  Peel the hog plumbs.  Apply ½ tbsp salt and set aside for 30 minutes.

Step 2:  Grind the coconut along with the green chilies and turmeric to a slightly coarse paste using ½ cup water.

Step 3:  Heat oil in pan and add the mustard seeds.  Immediately after they start spluttering, add the curry leaves and sauté for a few seconds on low heat.

Step 4:  Add the hog plums and give a mix.  Add 1 cup of hot water and cook covered on medium heat for 12 to 15 minutes until the hog plums are done.

Step 5:  Add the ground paste and crushed jaggery (or brown sugar).  Stir  Check for sweetness and salt and add if required.  Cover and cook for another 8 to 10 minutes on low heat until the gravy thickens.

Enjoy!  Watch out for the pits!

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