Ambriyun ji Khatairn(Raw Mango Pickle)

Alka Keswani — Sat, 29 May 2010 08:44:00 +0000

A lazy weekend, when loads of mundane chores stare at you, and you just show your back to the piled up work, sitting in a corner, wondering which one to avoid and which one to nail. The moments, when you wish you have a magic wand, to get the work done, problems solved, miseries banished, worries shunned…If only that was possible ! But then if wishes were horses , beggars would ride…sounds cliche I know, but then so very true.Not all that we wish is bound to come true. There are wishes, but then there are wishes… which do come true…like the one,when I wished to get a Sindhi pickle recipe and the wish was granted.Thanks Pooja Juriani, for sending the lovely recipe and for all the efforts that you took to click the pictures too. Ambriyun ji Khatairn, as in Sindhi, is a Raw mango pickle, highly popular in India. There are many variations of the recipe, each one imparting a unique flavor to the mighty Mangoes, pickled and relished in almost every household in India. The recipe is shared by Mrs. Pooja Juriani, and the picture is also courtesy to her. Thanks Pooja for sharing this with us. Raw Mango Pickle Recipe: Ambhri ji khatairn (Spicy Raw mango pickle) Prep Time:5-6 hours of marination, 5 days for pickling(In summer of India) Cooking Time:10-15 mins Makes: 2 kg Shelf Life:If stored properly under sterilized conditions, it stays good for about an year. Ingredients: 2 kg Raw tender mangoes 500 ml of Edible Mustard oil 15 cloves of garlic 125 gms of husked and coarsely ground Mustard seeds(Rai Dal) 100 gms of Ready Pickle masala(Ram Bandhu Ready pickle masala, or any other brand will do ) Salt approx. 4 tbsp Special Utensils: Sterilized porcelain jar or Glass jar to store pickle Procedure: 1. Wipe the raw mangoes with damp cloth and then cut the mangoes (or get it cut from vendor) into small chunks. 2. Add salt and turmeric (optional) and keep in Sunlight for 5-6 hours. 3. Meanwhile boil the Mustard oil till it reaches smoking point.Put off the heat.After 15 minutes add chopped /crushed garlic.5 minutes later, add coarsely ground husked mustard seeds(Rai Dal) and finally add the readymade pickle masala.Mix well. 4. Pour this mixture over the mango cubes and mix well. 5. Transfer every thing into a properly sterilized and dried porcelain or glass jar. 6. Tie a muslin cloth at the rim of jar and close the lid well. 7. Keep the jar in sunlight for 5-6 consecutive days, and do not forget to shake the jar once in a while, each day.Depending upon the climatic conditions, the pickle will be ready to consume within 5-8 days. Special Notes/Tips: * Always store the pickles in porcelain or glass jar. * Never use a wet spoon to scoop out pickle. * In case of oil based pickle, make sure that the contents of pickle are completely immersed in oil. The stuff above the level of oil, might get spoiled with fungus pretty soon. * Never be greedy while relishing pickles.The high salt and oil content is not good for health, if consumed in generous quantities. * This pickle could be stored well with or without refrigeration for atleast 6 month to one year. * If at all a white fungal layer is seen on the top of pickle, just remove the spoiled portion, heat some more mustard oil, let it cool, and pour over the pickle. If you do not want to use readymade pickle masala, do try this recipe for Sindhi style mango pickle i.e Ambhryun Ji Khatairn!

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A Fool Proof Sindhi Pickle

Alka Keswani — Sun, 16 Nov 2008 20:59:12 +0000

Most of the people landing on my blog , are silent visitors, few oblige to comment , few are kind enough to share recipes and tips,while rest of them write for recipe requests specially for Pickles. I try to reply each and every query as and when time permits. Majority of the people had requested for Sindhi AUR MEIN KHATAIRN or Pickle in mustard seeds(aur) and water . I kept postponing the idea to make this pickle for three reasons , one Hubby dear can’t stand the SMELL of pickles so these are big NO NO at our home, secondly, pickles are not good for health because of their excess oil or salt/sugar content and thirdly because this pickle has cooling effect on body so these are best consumed in Summer season which is still far away as per Indian Calender. But after replying many of people, individually via E-mails , I thought to finally give in and prepared this Turnip pickle (minimum possible quantity). So here I go, sharing this fool proof-quick fix pickle , which is ridiculously simple to make, and fast to mature. In fact this pickle should always be made in small batches, because it has small shelf life (it sours pretty fast) if kept outside the refrigerator . Aur mein Khatairn is very famous Sindhi Pickle ,with the base of Mustard seeds called AUR in Sindhi and the water. Most common veggies used for this pickle are Whole Onions (small sized), Turnips, Carrots and chopped onions (chunks of onion) Wash, peel and cut turnips into quarters (four pieces from one turnip ) Boil with turmeric and salt till tender Meanwhile crush /or slightly grind mustard seeds, taking care as not to powder the seeds.It should be coarse as shown in the pic. Add rest of the ingredients and let the pickle mature for few days Print A Fool Proof Sindhi Pickle Ingredients Turnips 5 Mustard seeds 2½ to 3 tsp Salt about 1½ tsp Fresh green garlic 3-4 bulbs and stalks (whole) Red chilly powder 1 tsp (better trust your instincts) Turmeric powder ½ tsp Method Wash,peel and cut turnips into quarters (four pieces from one turnip ) In an open vessel like handi, boil turnips with water, salt and turmeric powder.Water should be above the level of turnips. Do not be scared while adding salt and turmeric, since we are not going to boil it for too long for turnips to absorb extra quantity of salt and moreover this water is to be discarded, so add salt and turmeric without bothering much. let the water reach the boiling point, simmer it for a minute or so and put off the flame. Now take out the boiled turnips on a plate and let them cool completely. Meanwhile crush /or slightly grind mustard seeds, taking care as not to powder the seeds.It should be coarse as shown in the pic. Take a perfectly clean glass jar (be sure to thoroughly wash the jar ,and if possible keep it in sunlight till dried) with a tight lid.Traditionally the pickles should be kept in thick porcelain jars , but unavailability of such containers should not be an obstacle between you and your pickle Now put the crushed mustard seeds in this jar, add cooled turnips and keep on adding water (plain drinking water) above the level of turnips. Again this is very forgiving recipe so do not worry about the exact measures. You can taste turnip at this stage to check out the salt level and add bit of salt now in jar (the amount of salt depends on the amount of water , so again follow your instincts) Now again add less than ¼ tsp of turmeric powder, 1 tsp of red chilly powder, chopped fresh green garlic and close the lid. Shake the jar well so as to mix the ingredients properly. The mustard seeds will appear to sink at the bottom of jar, but you need not worry about it. Let the pickle mature for few days.Do not forget to shake the jar once or twice a day to achieve uniform pickling Once the mustard seeds change its colour from blackish yellow to complete yellow, the pickle is ready. Consume it within few days as it sours very fast (will appear greyish in colour if over matured) The mustard water taste good when few spoons of it are poured over hot Khichdi (Indian style rice Risotto). 2.2.1 Now time to SHOW OFF my possessions…errr I mean the Awards ! Vidhya of Appetizing Recipes showered so many awards to me and my blog that I am just losing the count…but I am loving it lady ! Thanks once again ( and twice and thrice and…….) for thinking of me while passing these awards Let me hold on these awards for some time, I will surely pass on all of these wonderful awards to lovely bloggers ASAP !

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Ambriyun ji Khatairn(Raw Mango Pickle)

A Fool Proof Sindhi Pickle