“Ambado-Ambuli Nonche/ Hoplum- Raw Mango Pickle” … A little bit of Pickle served goes a long way in making the lunch/ dinner that much more delicious and appetizing … It’s the season of ambado/ hoplum and you get tender ones now right for the preparation of pickle, I managed to get these just before the lock down and also got a few small raw mangoes, so tried two pickle one just with ambado and for the other I added on raw mangoes too … sort of two in one … goes well when served with any dish of your choice and truly delicious with pejje jevan … Yummilicious …
** Ambado-Ambuli Nonche/ Hoplum- Raw Mango Pickle is the same as ambuli nonche/ raw mango pickle or ambado/ hogplum pickle I posted before. Those pickles are posted each one prepared separately, while the only difference here is that I have prepared the pickle using both of them together. There a few more combos of which some I have posted and some are yet to be done. Pickle goes a long way in my home and lasts for quite a few months so I do not prepare them frequently as most of the time when we have non-veg or masala veggie dishes we never usually have pickle along with it. It is only when the dishes are kept light or we are having pejja/ rice porridge or along with dosa that we relish the pickle. This time though veggies are not available, before this particular lock down of 2 weeks the market was open for 3-4 days. Usually I never go out to the main market as I avoid all outside activity unless it emergency and inevitable. So I had to go and I found ambado in the market, so bought them and came along with a few veggies. I managed to get just 2-3 raw mangoes so I prepared them in combination. Here goes the recipe for the pickle, which is the same as a few posted before, no oil, a healthier option and remains good in fridge for almost 3-4 months.
** Here is my simple recipe for “Ambado-Ambuli Nonche/ Hoplum- Raw Mango Pickle” … My Style … Do try it out and enjoy with your meal, great for taste buds ….
** Wash and wipe dry with a clean towel, 2 medium sized Ambuli/ Raw Mangoes. The Raw Mangoes should be firm and white from inside, the ripening process of the Mango should not have been started. They should also be sour in taste. Slice the stem side and cut them into medium sized cubes. See that you cut the raw mangoes as closely to the center seed as possible. Remove all the fleshy part of the raw mangoes and do away with the center seed.
** Wash and wipe dry about 12-15 Ambados/ Hogplums. Slice off the stem portion and cut them also into cubes the same size of raw mangoes if tender. If the inner seed has been formed then slice the sides and also retain the inner seed. Prepare these and keep ready.
** Fill a stainless steel vessel with half a liter water and bring to a rolling boil. Add in ¼ cup of salt and mix well. Once again bring to a full boil and remove from fire and let it cool completely. Sometimes there are dust particles in salt, so once the salt water has cooled completely sieve it in cotton cloth. Always use clean muslin cotton cloth for sieving to remove the dirt particles as sieving it in steel sieve will not serve the purpose.
** Add the chopped raw mangoes and the hogplums into sterilized glass bottle, of appropriate size. Add the cooled salt water in the sterilized glass bottle upto the brim level. Cover with the lid tightly and keep aside overnight or for 8-12 hours. The brined mango and hogplum does not spoil even for 3-4 days at a stretch. Before grinding the masala for pickle, sieve out the salt water from the raw mangoes- hoplum and keep aside. The same salt water will be used for grinding the pickle and adding to the masala later if necessary.
** For grinding the Pickle Paste : Grind about 12-15 Red Kashmiri Chilly (Kumte Mirsanga/ Byadgi Mirchi) with the required amount of salt water coarsely. Do not add more salt water. Add in a small marble sized piece of Hing (Asafoetida), in half a teaspoon of any edible oil till it melts or add 1 tsp of hing powder fried in half a tsp of oil and add this to the maasla to be ground. Also add about 2 teaspoon of Mustard Seeds (Sasam/ Rai) to the grinding mixture. Continue to grind all of the ingredients for another minute till the masala is well blended. Do not grind for too long as the mustard seeds will then impart bitterness to the masala also we do not want a fine paste.
** Add the ground masala to the sieved raw mango and hogplum pieces in the bottle and mix well with a dry spoon. Add in required amount of salt water and further mix till you get a thick pickle consistency. There masala should bind all the pieces well, however do not make the pickle too thin by adding more of salt water. You can always add in boiled and cooled water later on if you find the masala in the pickle getting drier after a month or so.
** Mix the pickle well, put on the lid tightly and leave it out for a day outside in a cool place and then keep the bottle/ container in fridge and remove as and when necessary to be served. Always use a clean and dry spoon when removing the bottled pickle or else the pickle may get spoilt. You can also follow my method if you have prepared pickle in bulk, just remove a half a cup of the pickle in a smaller bottle and leave the larger one undisturbed till you need more, that way you will not be exposing the whole bottle open all the time.
** “Ambado-Ambuli Nonche/ Hoplum- Raw Mango Pickle” is done and ready to be served as accompaniment with any dishes of your choice. Goes very well with pejje jevan/ ganji oota/ rice porridge meal or with dosa, idly or even with dal chawal if the other dishes are simple. Pickle is a must for many people for every meal, they like to relish a just about ½ spoon of the same, though in my home we have it only if we do not have masala curry dishes or chutney for dosa. Do try this pickle if both raw mangoes and hoplums are available to you.
** There are a few more “Pickles/ Nonche” already posted in the Blog, which you can also browse through and try out if it appeals to you, sharing a common link to the same below….
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Thanks.