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.
Event-related to this post :
The February month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Noodles, but not noodles’, suggested by Kalyani. Well, I was partnered with Archana di for this theme, she gave me 2 secret ingredients Beetroot and Ginger, and I gave her the secret ingredients Sesame Oil and Broccoli. And, as usual, using my two ingredients I have come up with this Beetroot Seviyan Cheela for the theme contribution.
📖 RECIPE CARD
𝐃𝐫𝐲 𝐌𝐚𝐧𝐠𝐨 𝐏𝐢𝐜𝐤𝐥𝐞 (Odia Ambula Achara)
- 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
- 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!
- Adjust the sweetness and spiciness as desired !