Ambriyun ji Khatairn
 
 
Traditional Sindhi Pickle made from tender unripe mangoes, mixed with spices and pickled in Mustard oil
Author:
Recipe type: Indian Pickle
Ingredients
  • Unripe tender mangoes 500 gm
  • Salt 110-125 gm ( I used 125 gm and the pickle was bit more salty, so better to reduce the salt to some extent)
  • Turmeric powder 6 tsp
  • Fenugreek seeds (Methi seeds, Hurbho) 50 gm
  • Husked Mustard seeds (Rai Dal) 50 gm
  • Nigella seeds (Basri ja Bhij) 2 tsp
  • Fennel seeds (saunf) 2tbsp
  • Mustard oil 200 ml ( More or less*)
  • Asafoetida Powder (Hing) ¼ tsp
  • Red chilly powder 25-30 gm ( I used 2½ tsp each of Degi mirch powder, Kashmiri mirch powder and Guntur mirch powder)
Instructions
  1. Wash and scrub dry mangoes well.
  2. Cut into small pieces, discarding the core seed. Ask the vendor if he or she can cut the raw mangoes for you :-)
  3. Mix the mangoes with salt and turmeric powder and put this mixture in a sterilized jar and close the lid.
  4. Place the jar where there is enough sunshine. Leave it aside for whole day in sun.
  5. Drain the water and you can use this liquid in pickle by proceeding further or you can further sun dry the mango pieces by spreading them on a clean white cloth for a day or two.This cuts off the moisture content of raw mangoes and thereby reducing chances of the pickle gathering fungus on top. Since we do not have enough space and sunshine to dry out the mangoes, I skipped this step.
  6. The drained liquid could be used or discarded. If using, just boil it and let it cool.
  7. Heat the mustard oil till smoking point and let it cool completely
  8. You can slightly dry roast the spices or use as it is. Since I had some leftover roasted spices I used them and it did enhanced the flavor of pickle.
  9. Now mix all the ingredients and mangoes in sterilized jar with airtight lid and shake the jar well. Make sure that the oil floats over the mangoes and spices.Any portion of spice that is above oil will gather fungus or molds.So if needed, just heat some more oil, cool and pour over the pickle.
  10. Keep placing the jar in sun, everyday, till about 15 days or so. Keep a check on level of oil. At any moment if oil looks soaked up, just add some more oil.
  11. If stored properly, this pickle have a shelf life of about an year, provided the oil is always above the level of pickle and no wet spoon is used to take out portions of pickle.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://sindhirasoi.com/2012/04/ambriyun-ji-khatairn/