Sasmita 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 February month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Post Pregnancy Food’, suggested by Aruna. Well, I was partnered with Preethi Prasad for this theme, she gave me 2 secret ingredients Dalia and Cardamom, and I gave her the secret ingredients Dry ginger and Cumin seeds. And, as usual, using my two ingredients I have come up with this Dalia Kheer for the theme contribution.
📖 RECIPE CARD
𝐃𝐫𝐲 𝐌𝐚𝐧𝐠𝐨 𝐏𝐢𝐜𝐤𝐥𝐞 (Odia Ambula Achara)
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 !
Sasmita, your ambula achara recipe reminds me of a similar pickle my mum use to make. I regret that I didn’t learn some of the traditional pickle recipes from her. But now I have your recipe to follow. I have missed buying the young raw mangoes this time, but next season will be giving this pickle a try. Looks so tempting and love the combined flavours of panch phoron.
Wow, I totally love the sound of this pickle! With the mustard oil, jaggery and various spices going in, I’m sure it must be utterly delicious. Reminds me of a similar pickle my mom makes using dry mangoes, in Tamil style.
What a lovely find with mango this Ambula Achar is.. probiotics in the form of pickles is exactly the reason we make it during summers. lovely pics.
I love this ambula achar as a kid we have eaten this achar and quite a few of the drying mangoes. I have missed this season here so will try it next time. Bookmarking it.
This is an amazing achar recipe. I have to wait till mango season to get some mangoes though.
The pickle looks like something I have never seen before. I am not a pickle person, but I am sure that someone who loves pickles would enjoy this…
That heart shaped mango pickle pic looks very tempting Sasmita. I love Odisha food a lot, once my owner aunty gave this pickle to us, we just liked it.
Ambula Achara sounds so irresistible. I am a sucker for pickles especially mango pickle. I would definitely like to try it next summer. Do you buy sun dried mangoes? Love the shape.
No, we usually prepare these dry mango (ambula) at home during summer
A very new variety of pickle using dry mango . The flavor will be outstanding with all the seasoning and exotic spice mix .
The flavors of this pickle sound simple amazing! Pickle and rice are one of my comfort foods and this sounds an exciting one to try. Great recipe!
Wow Sasmita dry mango pickle sounds so flavorful and lipsmackingly delicious. My daughter loves dry mango achar but I don’t have the recipe. Now I will definitely try this delectable pickle.
Superb and tempting clicks, feel like making some now. Saving this recipe to try out soon