Ambha Adhu|Mango Ginger Pickle
Prep time
Total time
Ambha Adhu or Mango ginger pickled in lime/lemon juice
Recipe type: Pickle
  • 150 gm Ambh Adhu
  • 20 Bhavnagri Chillies whole
  • 10 Lemons/Lime
  • Salt 3 tsp + 1 tsp *
  1. Rinse Mango ginger and Bhavnagri chillies well with water.
  2. Pat dry chillies and slit each of them.
  3. Take around 1 tsp * salt and rub some salt in the slits of each green chilli. If needed, use some more salt, but make sure to salt all the chillies. Leave aside for an hour or so.
  4. Peel and pat dry ginger using a kitchen towel.
  5. Cut ginger into slices or chop roughly (whatever shape and size you prefer).
  6. Take a clean, sterilized glass jar and put sliced mango ginger, salted green chillies, around 3 tsp salt and squeeze the lemons/lime over it. Close the lid of the jar and shake well.
  7. Place in sunlight for consecutive 3 days. Store in refrigerator. This pickle stay good for 6 months or so.
Recipe by Sindhi Rasoi |Sindhi Recipes at