AMBOSHICHE LONCHE / DRY MANGO PICKLE
INGREDIENTS -
METHOD -
| Amboshi / sukamba / dry raw mango slices | 1 cup |
| Oil | 1 tbsp |
| Methi seeds / fenugreek seeds | 1/4 tsp |
| Mohri dal / broken yellow mustard seeds | 2 tbsp |
| Mohri / mustard seeds | 1/4 tsp |
| Heeng / asafoetida powder | 1/4 tsp |
| Haldi / turmeric pdr | 1/4 tsp |
| Red chilli pdr | 1 tsp |
| Salt | 2 tsp |
| Gul / Jaggery | 1 cup |
METHOD -
1. Take the amboshi in a colander.
2. Pour 8 - 10 cups of boiling hot water over it and leave it for around 30 min in the colander till the amboshi softens but there is no excess moisture.
3. Heat oil and add the methi seeds into it. Fry them till they are slightly pink.
4. Remove them into a mixer jar and grind them to a powder.
5. In the same jar add the mohri dal and 1/4 cup water and grind it all to form into a smooth paste.
6. The paste formed should be such that when you open the jar lid the mustard aroma should really hit your nostrils. This is called मोहरी फेसवणे in marathi.
7. Heat the pan in which you had fried the methi seeds. It would already have a little left over oil ao no need of adding more.
8. In it add the mohri seeds. When they crackle add the heeng, haldi and red chilli pdr. Mix it all together. Allow this to cool.
9. Take the softened amboshi into a bowl. Pour the methi and mohri dal paste onto it.
10. Also pour over the cooled tadka contents from the pan.
11. Add salt to the pan and wipe out the tadka remaining onto the pan. Add this salt to the amboshi bowl.
12. In the same pan take jaggery. Add to it 1/2 cup water and bring to a boil.
13. When it gets syrupy and gets bubbly switch off the flame. Allow to cool.
14. Now pour the jaggery syrup into the bowl and mix it all together.
15. Allow this to rest for 1 day and then consume. Keep it refrigerated to last longer.
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