ππ«π² πππ§π π¨ ππ’ππ€π₯π (Odia Ambula Achara)
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.
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
- ΒΌ 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 !