The following ingredients are needed to prepare this delicious Tender Mango pickle.
Ingredients:-
Tender Mango with stem.- 8 cup tightly packed including small and very small size.
Salt. -1 cup
Kashmiri Red chilly. -1 cup tightly packed.
Raw Mustard seed. -2 tsp
Hing powder. -1tsp
Gingely oil/ Sesame oil . -1 tsp
Instructions:-
Clean and wash 8 cup tender Mangoes/ Ambuli along with stems[very small and small both mixed] and pat dry the tender Mangoes with a clean dry cloth and keep aside
In a pan heat 1cup Salt for1 minute. Stir well and let it cool. Keep aside.
Add the 8 cup small tender Mangoes in a clean sun dried,sterlized glass bottle.
Add the cooled 1cup Salt in the glass bottle and mix well with the small tender Mangoes .Layer the tender Mango and Salt one on top of another.
Do not add Water and close the glass bottle with a lid and keep it on a safe place for 6 days.
Daily shake the bottle to mix the tender Mangoes with the Salt.
After 6 days the volume of the tender Mangoes reduces and become soften and settle down and the Salt in the bottle will change into Salt Water ..
Transfer this Salt Water from the glass bottle into a vessel and boil well.Allow it to cool and keep aside.
Crush 2 tsp raw Mustard seeds and keep aside.
Grind 1cup tightly packed dry Red chillies with 2tsp crushed Mustard seeds and 1tsp Hing powder to a smooth thick paste adding the cooled Salt Water [required] little by little and keep aside.
Method:-
Add the ground Red chilly Mustard paste into the glass bottle and mix with the melted tender Mangoes in the bottle using a clean and dry spoon.
Stir well using the dry spoon ,so the tender mangoes will nicely coat with the ground chilly paste.
Pour little Gingly oil / Sesame oil on the top of the tender Mango pickle.
Dip a clean white cloth in little Gingely oil.
Tightly cover the mouth of the glass bottle with the white cloth dipped in Gingely oil and cover the glass bottle with its lid and keep on a shelf for 3 months.
After 3 months the Tender Mango pickle / Ambuli Nonche is ready to serve with boiled Rice, Curd Rice or Rice granules/ Kanji.
Always use clean and dry spoon to scoop the pickle from the glass bottle for longer shelf life.So it will last for few more years.Moisture in the wet spoon will spoil the pickle.
Was searching for authentic ambuli nonche (my bapama used to refer the same as pavsadi nonche as it was made during summer n preserved thereafter). Thank you for this receipe. Can we use coconut oil instead of which you mentioned?
ReplyDeleteThank you for liking the recipe. Sesame oil is used in pickle to preserve the pickle for longer period.Adding coconut oil in pickle gives a good taste and nice aroma to the pickle, but you cannot preserve the pickle.
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