Ambya Sol Sukkeylele (Sun Dried Salted Raw Mango Slices)

Sun dried salted raw mango slices are called ambya sol or ambo sukkeylolo or ambya sol sukkeylele in Konkani. Raw mangoes are sliced with skin, salted and sun dried for long time storage.Ambya sol is used as a souring agent in Konkani curries and for making pickle and chutney.Ambya sol is also used for making a very tasty and age old coconut based Kochi GSB Konkani curry called solla ghassi.Ambya Sol Sukkeylele recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Ambya Sol Sukkeylele / Sun dried Salted Raw Mango Slices.

Ingredients:-

Raw Mangoes. -10  or more (sour mangoes)
Salt.                  - as required

Instructions:-

Wash the raw mangoes and pat dry with a clean cloth.

Method:-

1). Cut the raw mangoes with skin into large pieces.Apply required salt on the chopped raw mango pieces and mix well.

2). Spread the chopped and salted raw mango pieces on a plastic sheet or on a large plate and keep them under sun light to dry the whole day.

3). Mix the mango pieces vigorously to coat the salt on all sides of the raw mangoes pieces and let them dry under hot sun for 3 more consecutive days.

4). When the mango pieces dried up completely under the sun and becomes crisp and stiff  or dried completely with white coating of salt on top, store them in a clean and air tight glass bottle. This dry mango pieces remain good for a long time about 2 to 3 years without decay. Salt preserves the mango pieces

Ambya Sol Sukkeylele/ Sun Dried Salted Raw Mango Slices are ready to use in curries and also for making pickle and chutney.