AMBO PUDDI GALLOLO / RAW MANGO PICKLE

Raw Mango Pickle is called Ambo Puddi gallolo in Konkani.During Raw Mango season Kochi GSB people buy raw Mangoes in bulk and dry them in sun, applying Salt and prepare Pickles adding spice powders.I learnt this recipe from my Amma who inspired me to prepare various types of  Pickles..All the pickles I put in my blog are learnt from my Mother.She prepares various types of pickles in bulk and kept in big Proceline pot called Barni .In this recipe I used Kashmiri Red chilly powder to get the colour.

The following ingredients are needed to prepare this delicious and spicy  Mango Pickle.

Ingredients:-

Raw Mangoes.         -10
Salt .                           -6tbsp
Gingely oil.               -4tbsp
Mustard seeds.          -2tsp
Methi seeds.              -1tsp

Red chilly powder.  -4tbsp Kashmiri
Hing powder.           -4tsp   

Instructions:-

Wash, clean, pat dry and cut 10 medium size Raw mangoes into big cubes with skin.Apply required Salt and sun dry them in a big plate till the salty water absorbs.Keep aside.

Dry heat 2 tbsp Salt in a pan for 1second and keep aside.

Roast 2 tsp Mustard 1tsp Methi seeds in a pan separately for 1 minute.Grind both together  to a little coarse but smooth powder and keep aside.

Method:-

Heat 4tbsp Gingely Oil in a steel Kadai. Add the sun dried raw Mango pieces and fry for 2 minutes.

Add the dry Salt and stir continuously for 1 minute.

Lower the flame and add 4 tbsp Kasmiri Red chilly powder(increase the spiciness according to your taste) and mix well and stir continuously.

Add the Mustard powder and Methi powder.Mix well and stir continuously.

Add 4 tsp Hing powder and mix every thing well till the mixture coated with Mango pieces.

Switch off the flame.Add 2 tbsp Gingly Oil over the pickle.

Transfer into a sun-dried air tight glass bottle.

 You can use this pickle after one week for better taste.

A tasty mouth watering Raw Mango Pickle/Ambo Puddi gallolo is ready to serve as a side dish with Rice,Dosa or Idli.