AMBOSHICHE LONCHE / DRY MANGO PICKLE

AMBOSHICHE LONCHE / DRY MANGO PICKLE

INGREDIENTS -

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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METHAMBA / SWEET AND SOUR RAW MANGO RELISH

Methamba is a typically Maharashtrian, quick to make sweet and sour raw mango relish. As the name suggests a tempering of methi seeds / fenugreek seeds along with heeng / asafoetida gives the methamba a distinctive taste, and the sweetness of jaggery completely lifts the flavour. Every May, during the mango season Methamba is a must make.

METHAMBA / SWEET AND SOUR RAW MANGO RELISH

INGREDIENTS

Kairi / raw mango peeled and cut in small pieces	3 cups
Gul / Jaggery	1 ½ - 2 cups
Oil	1 tbsp
Rai / mustard seeds	½ tsp
Heeng / asafoetida	½ tsp
Haldi / turmeric pdr	¼ tsp
Methi dana / fenugreek seeds	½ tsp
Salt	T.T.
Red chilli pdr	1 tsp

METHOD:

1.       Heat oil, add in rai, heeng, haldi and methi dana.

2.       Saute for a few seconds till the methi changes colour and turns a light pink.

3.       Then add in the raw mango.

4.       Saute it for a minute.

5.       Add into it ½ cup water, cover and simmer.

6.       Give it 1 – 2 steams till the mango is cooked.

7.       If the mango starts sticking at the bottom add in a few tbsp. more water.

8.       When the mango is cooked, add in the jaggery.

9.       The quantity of the jaggery depends on the sourness of the raw mango.

10.   More sour the raw mango greater the quantity of jaggery you will need and vice versa. So check the taste before you add more.

11.   Ideally you will need raw mango and jaggery in the ratio of 2 : 1.

12.   When the jaggery melts in completely, add in salt and chilli pdr.

13.   Mix again, switch off the flame and allow to cool.

14.   Leave it a little runny and syrupy. As it cools it will thicken.

15.   Serve it as a side along with a meal. It also tastes great as a sweet tangy jam with bread.

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SWEET TAMARIND CHUTNEY / IMLI KI MEETHI CHUTNEY / SAMOSA CHUTNEY

A simple and quick Sweet Tamarind Chutney or Samosa Dipping Sauce can really get your taste buds buzzing .... Recipe Source - cookwithfaiza

SWEET TAMARIND CHUTNEY / SAMOSA CHUTNEY

INGREDIENTS

Imli / tamarind	⅛ cup
Sugar	1 cup
Water	2 cups
Chilli flakes	⅛ - ¼ tsp
Yellow / Orange food colour	Less than a pinch
Cornflour	1 tsp
Salt	A pinch

METHOD:

1.       In a pan bring the sugar, water and tamarind to a boil.

2.       When it starts to boil, switch off the flame and strain out the entire thing carefully extracting out the tamarind pulp with it.

                        

3.       Put the extracted juice on a flame.

4.       Add to it salt, chilli flakes and food colour.

5.       When it starts to bubble again, dissolve the cornflour in little water and pour it into the bubbling concoction.

6.       Stir immediately and allow to thicken. It will also get a slight glaze and sheen.

7.       Switch off flame, pour into another bowl and allow to cool.

8.       This sweet tamarind chutney can be used on chaats or as a dipping sauce for samosa.

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DOODHI CHYA SALACHI CHUTNEY / BOTTLEGOURD PEEL CHUTNEY

DOODHI CHYA SALICHI CHUTNEY / BOTTLEGOURD PEEL CHUTNEY

INGREDIENTS

Peel of a tender bottle gourd (grated)	1 cup
Til / white sesame seeds	¼ cup
Grated dry coconut lightly toasted and crumbled	¼ cup
Green chillies chopped	2 nos
Salt	T.T.
Sugar	¼ tsp
Oil	1 tsp

METHOD:

1.       Heat oil, add in the grated peel.

2.       Mix and sauté it a little.

3.       Now add in the til seeds and green chillies.

4.       Sauté on a slow flame and keep on stirring it constantly till all the moisture from the peel evaporates and the chutney crisps up.

5.       This needs to be done patiently on a slow flame. Make sure you keep on mixing it constantly for even cooking. I prefer using 2 spoons.

6.       Now add in the khopra, salt and sugar and again sauté for a min till it is all mixed well.

7.       Allow it to cool gradually.

8.       Store on a airtight container and use as required.

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