Amboshi Lonche in Marathi
Time: 25 minutes
Makes: 1.5 cups
Ingredients:
3/4 cup Dried pieces of Green Mango (Direction - step 1)
2 cups Jaggery
1/4 cup Red mustard powder
1 tsp Fenugreek seeds powder (Deep fry fenugreek seeds and crush finely)
1/4 cup Salt or to taste
1/2 tsp Mustard seeds
1 tsp Tumeric powder
1 tsp Hing
1/4 cup Oil
Method:
1) To make dry mango pieces, peel a green (raw) mango. Cut it into small cubes. Rub little salt. Dry these pieces under sunlight for 7 to 8 days, until they become completely dry.
2) Boil 2 cups of water and turn the heat off. Put dried mango pieces into hot water and cover with a lid. After 7 to 8 hours mango pieces will be swollen. Drain the water. Now rub around 2 tbsp of salt to mango pieces.
3) Add red mustard seeds powder and 1/4 cup water to blender. Blend until the mixture become whitish.
4) Heat oil into a small pan. Temper with 1/2 tsp mustard seeds, hing and turmeric powder. Pour this Tadka into a separate glass bowl and let it cool down.
5) Add a couple of tbsp water to jaggery and heat the mixture until jaggery melts. Then turn off the heat. wait until it become warm.
6) Mix together the following - blended mustard powder, Fenugreek powder, Melted warm jaggery and prepared tadka (tempering) and mango pieces.
Pickle can be served immediately However, it tastes more better after 8 days.
Time: 25 minutes
Makes: 1.5 cups
3/4 cup Dried pieces of Green Mango (Direction - step 1)
2 cups Jaggery
1/4 cup Red mustard powder
1 tsp Fenugreek seeds powder (Deep fry fenugreek seeds and crush finely)
1/4 cup Salt or to taste
1/2 tsp Mustard seeds
1 tsp Tumeric powder
1 tsp Hing
1/4 cup Oil
Method:
1) To make dry mango pieces, peel a green (raw) mango. Cut it into small cubes. Rub little salt. Dry these pieces under sunlight for 7 to 8 days, until they become completely dry.
2) Boil 2 cups of water and turn the heat off. Put dried mango pieces into hot water and cover with a lid. After 7 to 8 hours mango pieces will be swollen. Drain the water. Now rub around 2 tbsp of salt to mango pieces.
3) Add red mustard seeds powder and 1/4 cup water to blender. Blend until the mixture become whitish.
4) Heat oil into a small pan. Temper with 1/2 tsp mustard seeds, hing and turmeric powder. Pour this Tadka into a separate glass bowl and let it cool down.
5) Add a couple of tbsp water to jaggery and heat the mixture until jaggery melts. Then turn off the heat. wait until it become warm.
6) Mix together the following - blended mustard powder, Fenugreek powder, Melted warm jaggery and prepared tadka (tempering) and mango pieces.
Pickle can be served immediately However, it tastes more better after 8 days.
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