Hogplum pickle photography.

Assalamu Alaikum, dear friends. How is everyone? I hope you are all doing well. I am here today to share some photographs with you. I try to share various types of photography regularly, though I don't always get the chance to do so. Today, I’m sharing some wonderful photos of amra (hog plum) pickle. Amra is a fruit that often grows in abundance on trees these days; having just one tree allows you to eat the fruit yourself, sell the surplus, and share it with others.

There is a large amra tree at my maternal grandparents' house, and the fruit from it is incredibly delicious. That is the fruit I used to make this pickle. My grandmother had sent us quite a lot of them; we ate most of them raw—tossed with spices—but used the remaining ones to make pickle. I had previously shared the step-by-step process of making it, but since I still had some photos left over, I decided to share them with you today. I hope you enjoy them.

An interesting detail about making this pickle is that the amra fruits are kept whole—only the skin is peeled off. Because of this, they end up looking quite a bit like eggs. My son sometimes insists on eating these "amra eggs." It is truly amusing to see him get so excited about it. Anyway, this pickle is delicious; it tastes wonderful because of its sweetness, though one could certainly adjust the recipe to make it more tart by reducing the sugar.