“Ambe Saatache Tambuli/ Sun-dried Ripe Mango Pulp (also known as Mango fruit leather) Chutney~2” … in olden days the month of summer was well spent prepared sun- dried items to be stored for year round usage ... fruit leather prepared sun drying sweetened fruit pulp like mango and jackfruit were quite common ... these fruit leather/ papad/saat (in konkani) would then be prepared itno delicious tambuli to be served as side dish during meals ... sharing a traditional and delicious KhatHa- MeetHa- TeekHa chutney sort of side dish that goes very well when served along with other dish of your choice in thali … Yummilicious …
** Sun dried items were prepared in bulk during summer and stored for year round usage by our ancestors that has sadly now dropped in numbers. This one such fruit leather prepared during summer more so with mango pulp and jackfruit pulp which are abundantly available at that time. Delicious tambuli/ gojju a chutney sort of a dish that is sweet-spicy-tangy in taste can be prepared out of these sundried saat/papad also known in northern parts of India as “Aam ka Papad/ Ambacha Papad” and served as side dish round the year as they store well if sundried well. I have already posted this recipe before and before you wonder why it has been repeated let me tell you that the recipe remains the same in case of both the prepared tambuli’s. The difference here is between sundried fruit leather/ saat/ papad as were available to me.. The previous one was from Mangalore my hometown prepared the traditional way with addition of jaggery while here I have used the ones available in Mumbai/ Maharashtra that are commercially sold the base being of addition of sugar.
** Addition of jaggery to the previous tambuli shared was necessary as those were mildly sweetened while these are too sweet and hence no jaggery nor extra sugar has been added. To traditionally prepared saat/ papad in towns, jaggery was added sparingly for taste as they are given to eat as it is too, children simply love to munch on them, we had done so too during our childhood. But now a days it is prepared commercially adding on sugar that too in excess for proper storage etc. and hence one had to check out by tasting before adding on the same. I have enclosed the picture of the saat/ fruit leather for reference too. These are easily available in stores while the one’s from town are not. So go ahead and try these in your home and enjoy them as side dish with any dish of your choice. Just keep in mind that they just remain good for say about 48 hours if stored in air tight containers in the fridge. I have also prepared this tambuli using other fruit leathers which you can check out using the search option or the link shared at the bottom of this recipe.
** Here is my recipe for "Ambe Saatache Tambuli/ Sun-dried Ripe Mango Pulp (also known as Mango fruit leather) Chutney~2" ... My Style ...
** Wash, clean and soak about 100 gms of chopped Ambe saat (sweetened ripe mango papad/ fruit leather) in lukewarm water for about an hour or so. The water added should just about soak the ambe saat (check picture) so do not add excess water as this water will be used for grinding of the tambuli.
** Heat 1 tsp oil/ tel/ tela in small kadai add 1 tsp mustard seeds (rai/sasam), then add in a few curry leaves (Kadipatta/karbevu), ½ tsp cumin seeds (jeera), 2 tsp coriander seeds (kothimbir/ dhania), 4-5 Red chillies (suki byadgi mirchi/kumte mirsanga) and fry for just few minutes. Add ½ cup of freshly grated coconut (soyi/ nariyal) and fry for just a minute or two. Remove and keep it aside to cool a bit.
** Put all fried ingredients into a mixer grinder along with a small lemon sized ball of tamarind (chinchama/ imly) and the soaked ambe saat with the water in which it was soaked and grind to a paste adding extra water only if necessary. The tumbuli texture is that of thick chutney and should not be thinned out. Add salt/ namak/ meeta to taste and mix well. Adjust spice if needed by adding extra chillies if needed.
** Note : The traditional tambuli recipe includes addition of jaggery as the available saat/ fruit leather in Mangalore or southern parts of India, are not very sweet. They are prepared and sun-dried in semi sweet taste as they are often munched on and eaten as it is too. But the ones available in Mumbai are sugar based and are too sweet so addition of jaggery should be avoided or added only if necessary after tasting the same.
** "Ambe Saatache Tambuli/ Sun-dried Ripe Mango Pulp (also known as Mango fruit leather) Chutney~2" is done and ready to be served. This tambuli goes well is usually served with hot rice as side dish along with other dishes in thali. In my home, however, I serve it with anything like, Dosa/ Oondi/ Cutlets/ Samosa/ Chapati etc. As tambuli is a khatha meetha teekha dish it goes well with all dishes, trust me sometimes I just have a spoon of it as it is too, it is simply delicious and irresistable.
** Note : The shelf life of this tambuli is short and it is not advisable to be stored at room temperature. If stored in fridge too it can be relished for a period of maximum 2 days, though I would advice a period of one day only for best of taste. The very reason why you should not prepare it in excess, but relished prepared fresh as it tastes best then. Again, do not waste food if there is excess just share it with your friends or neighbors instead of trying to store and there by taking the risk of spoiling it. This one is a must dish to be tried and relished if these fruit leather/ ambe saat is available in your vicinity.
** I am sharing both the previously posted “Ambe Saatache Tambuli" and the other Common link to other prepared "Saatache Tambuli" below, you can use the same and go through them too …
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