Dry Mango Pickle (Ambula Achara)

Dry Mango Pickle (Ambula Achara) is a popular tangy and sour pickle in the eastern state of India, Odisha, and is widely enjoyed throughout the year. It is often served as a condiment with ricbest nfl jersey premium jerseys cheap adidas shoes glueless wigs custom basketball jerseys best adidas running shoes custom basketball jersey wigs sale cheap wig sex toys vibrators mens sex toys mens nike air max 90 sale nfl jerseys online new nike air max nike air max 90e, dal, and some other Odia side dishes.

What is Ambula ?

Ambula is the sundry version of green unripe mangoes. During summer, when green mangoes are abundantly available, they are sliced into halves. And then mix with a generous amount of salt and allow to dry completely under the sun. The preparation of this ambula is an age-old tradition in most Odia households and the process is often passed down from generation to generation.

Making process of Odia Ambula Achara (dry mango pickle)-

The process of making Ambula Achara involves mixing the dry mango pieces with various grounded spices and placing them in an airtight container for fermentation. The container is kept in a warm and dark place for a few days, during which time the dried mango pieces absorb the spices and becomes much more flavorful.

Once the pickle is ready, it can be stored in a cool, dry place for several months. The longer the pickle is stored, the more intense the flavors become.

Ambula Achara is not only a delicious accompaniment to meals, but it is also believed to have several health benefits due to its probiotic properties.

Overall, Ambula Achara is a flavorful and tempting pickle from Odia cuisine and culture that enhances the taste of many traditional Odia dishes.

There is nothing complicated about this recipe and I have posted a quick video on my Insta Page. You can refer to that, for a quick understanding.

Event-related to this post :

The April month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Pulao or Biryani’, suggested by Seema. Well, I was partnered with her too for this theme, she gave me 2 secret ingredients Bay leaf and Garam Masala, and I gave her the secret ingredients Tea Patta and Cardamom. And, as usual, using my two ingredients I have come up with this Vegetable Tehri for the theme contribution.

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𝐃𝐫𝐲 𝐌𝐚𝐧𝐠𝐨 𝐏𝐢𝐜𝐤𝐥𝐞 (Odia Ambula Achara)

Sasmita

Dry Mango Pickle (Odia Ambula Achara) is a popular tangy and sour pickle in the eastern state of India, Odisha, and is widely enjoyed throughout the year. It is often served as a condiment with rice, dal, and some other Odia side dishes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Soaking Time 30 minutes mins

Total Time 50 minutes mins

Course Condiments

Cuisine Odia

Servings 6

Ingredients

  

• 250 gm Dry Mango aka Ambula
• 200 gm Jaggery (grated)
• 5-6 no. Dried red chili
• 1 tbsp Cumin seed
• 1 tbsp Coriander seed
• 2 tbsp Fennel seed
• 1 tsp Panch phutana
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• ¼ cup Mustard oil

Instructions

 

• Soak dried mango (ambula) in hot water for 30 minutes.
• Dry roast red chilies, cumin seeds, coriander seeds, and fennel seeds, and then cool completely.
• Then process the roasted spices into a coarse powder and keep aside.
• Now heat mustard oil in a pan.
• Add panch phutana and let it splutter.
• Add jaggery and stir. Soon it will melt.
• Then add turmeric powder and red chili powder and mix well.
• Then add the soaked ambula, mix well, and cook for 5-6 minutes.
• Add all the coarse powder, stir, and cook until the consistency is reduced.
• Turn off the heat and let the pickle cool completely.
• Store in an airtight jar and use as needed!

Notes

• Adjust the sweetness and spiciness as desired !

Keyword Ambula (Sundried Mango)