This sweet-sour Goan pickle-like dish uses seasonal hog plums (amla). The "uddamethi" refers to the fermented fenugreek-coconut paste that coats the fruit. Traditionally prepared during summer for year-round use, it's a digestive aid served with meals. Catholic families often include it in their Christmas feasts. The fermentation process can take up to a week, developing complex flavors. Some versions add jaggery or palm sugar to balance the tartness. The high vitamin C content made it valuable for sailors during long voyages. Modern nutritionists appreciate its probiotic and anti-inflammatory properties.