Tuesday, November 16, 2010

AMBOSHI CHE LONCHE

Amboshi che lonche

Well its not something out of this world .. Its a typical maharashtrian pickle.

Amboshi means dried raw mango pieces. You get it in market.
When raw mangoes or mangoes are not available amboshi is used to make pickles.
Lonche means pickle.


You will need:

200 gms (approx. 2 cups) amboshi (dried raw mangoes)
1 cup jaggery
3/4 cup water
1 tbsp salt
2 tbsp red chilly powder
4 tbsp pickle masala (achaar masala)
4 tbsp oil (for tadka)
1 tsp raai (mustard seeds)
1 tbsp methi (fenugreek seeds)
1 tsp hing

Method:

Soak 'amboshi' in some water for about 1 hour, it should soften by then.

Once it softens make small pieces.
Mix the red chilly powder, achaar masala and salt and mix it with the amboshi pieces.

Meanwhile, make one string consistency syrup with jaggery and water.

Now mix the amboshi mixture with jaggery syrup.

In a small pan take oil,heat the oil then add methi, raai, hing and let it cool. Now add this mixture to the amboshi-jaggery mixture.

Let it cool completely then store in an air-tight container.

Lasts for months. And with time it becomes softer and tastes even better.

Cherish this pickle with roti, samosas, parathas, dosas and almost with any indian meal.


Add that little zing to your food!
-Amrutha Langs



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