Friday, May 26, 2017

Ambuli Nonche (Version 2)

There are many versions of Ambuli/Raw mango pickle in Amchigele/Konkani community this is one such pickle with roasted spices and its totally lipsmacking. This pickle has no oil in it so there is no fattening agent in it.
Ambuli/ Raw Mangoes- 3 hard n fully matured
To Dry Roast n Powder
 Dry Red chilly –approx. 20 or one big fistful
 Mustard seeds- ¾ th  cup
Rock salt-1 Cup heaped  
Fenugreek seeds/Methi seeds - ¼ th tsp
Asafoetida /Hing ... 2 chickpea size ( I use hing in solid form, if using powder then ¼ tsp  )

 Method:
Wash and wipe the raw mangoes with clean dry cotton cloth .
Shred the raw mangoes along with skin with a knife.
Dry roast rock salt on sim /low flame for few seconds. When cooled finely powder it in a dry grinder/mixie.
Dry roast fenugreek seeds, then mustard seeds when splutters remove it from flame and let it cool.
In the same pan dry roast red chillies and hing. Allow these to cool.
Now first powder the dry roasted chilly to a very fine powder. Remove it in a clean and dry glass bowl.
Then powder the roasted mustard seeds, roasted hing and roasted methi seeds to a fine powder.
Take it in the same bowl in which we have chilli powder(roasted).
In the same bowl add the shredded raw mango , roasted and  powdered salt , half a cup of boiled and cooled water and mix well .
 Now transfer this in a clean and dry glass jar or a porcelain jar.
The Pickle taste perfect  tangy and spicy after 2 or 3 days.

Note : Dont touch water while preparing this pickle . Use completely dry spoon , mixie jar n also the glass  container in which the pickle will be stored .
We can do it even with Adoli we call it kochoche in amchigele.  Adoli(This is a curved cast iron blade fitted to a wooden base, to cut with this one needs to sit on wooden base and then cut with the curved blade. It needs lot of experience and i have none.) This is just dap the raw mango on the adoli randomly and then chop this gives tin shredded mango pieces.

Enjoy Making and do let us know how you liked it.

Happy Cooking, 
Aps 

No comments: