Mango pickle Archives | Sindhi Rasoi |Sindhi Recipes

Recipes of Sindhi Pickles

Alka Keswani — Thu, 03 Jun 2021 12:08:46 +0000

Since many of you have been asking for various Sindhi pickle recipes, I thought to make a post by listing all the pickle recipes here! Sindhi Pickles, like pickles from any regional cuisine, could be divided into sweet, spicy, oil based or water based (zero oil)! Sweet/Sugar based: Awran Jo Murbo: Super food Awla, cooked in Sugar syrup to make a delicious Awla Murraba or Gooseberry Conserve. Click here for the detailed recipe! Ambh Jo Kadhukas (Mango Jam/Chhunda) This Chhunda like Mango jam, cooked on a stove top is my MIL’s recipe and I make sure to replenish the stock every year. We don’t need commercially made jams as we rely on this home made version and enjoy it with Koki, Paratha or even with bread toast! For the recipe, please click here! Tikho Mitho Ambh jo Kadhukas This is a spicier variation of the above mentioned Murbo and is a perfect blend of spicy, sweet and slightly tangy flavors. For the recipe please click here: Ambh Jo Murbo This is one of my favorites! Juicier sugar soaked mango chunks bursting with flavors! To check the recipe of this traditional Mango chutney or Murraba cooked with almonds and spices, please click here! Tamate Ji Chatni: One of the simplest sweet chatni to make, this tomato chatni makes me so nostalgic that I make this just for the sake of old times, when ketchup was not a staple at home. Do check the recipe here! No oil Pickles My summer favorite pickles are the one that are lemon juice based. Easy to make, quick to mature and the aroma and flavors are so refreshing! Also like to make Onion pickle in Kaanji base in summers! Kagzi Leemun Ji Khatain Grab some Kagzi lemons and make this pickle to enjoy your summer meals! Recipe is shared here! Basar Ji Khatain Simple Kanji pickle or Paani waari Khatain is something that I can have with every meal. Could be made with regular onions or with Spring onion bulbs too! Check the recipe here! Ghoghrun Ji Khatain This is my winter favorite! Turnips pickled in Kanji style with loads of fresh green garlic! The recipe of this fool proof pickle is here! Ambh Adhu If you can find some Mango ginger, I would recommend you to pickle it in the simple lemon juice and salt base. Add some Bhavnagri chillies for that extra oomph! Click here for the recipe! Adrak, Mirch ain Leemun Ji Khatain A variation of above mentioned lemon based pickles, do try this one with added garlic cloves. Yumm! Recipe is here! Mustard oil Based Pickles: I personally relish oil based pickles in winters or monsoon but since mangoes are available only in summers, I pickle mangoes in different ways, in small batches and wait till apt season! Here are some of the oil based pickles that I make often! Bheendi (Potli Pickle) The most visually appealing, exotic pickle made from grated raw mangoes, mixed with spices and preserved in small portions tied in a potli, this Gathri or Bheendi pickle is simply irresistible! To know why it is called Bheendi or to get its recipe, please click here! Gajrun Ji Khatain: A quick to make delicious carrot pickle, do try this one whenever possible! The recipe is here! Ambhryun Ji Khatain: Favorite of all, this highly aromatic Sindhi style raw mango pickle tastes better and better as it ages. I am still relishing a batch that was made 2 years ago! Check the recipe here! What other pickles (Sindhi style) do you make? Please do share your favorites!

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Ambriyun ji Khatairn

Alka Keswani — Wed, 25 Apr 2012 09:46:42 +0000

I can go on and on about the number of ways raw mangoes (tender mangoes) could be pickled. Starting from North of India and moving towards South, you will probably come across zillion ways to make pickles with mangoes. And no I am not exaggerating ! From the exclusive, patience – testing- sun-cooked pickles that take as much as 2-3 months to mature, to the almost instant mango pickles, we have plenty of variety to pick up from. Today’s recipe is of one of the most favorite pickle of Sindhis, Ambhriyun ( Tender unripe mangoes) Ji Khatairn ( Pickle). Nowadays generally people prefer to make this pickle by mixing store brought Spice mixture ( There are some shops that sell Sindhi Pickle spice mix. If you want to know about them, just drop me a mail. And if you know one in your area, do share it with me). As for this recipe, I have just roasted some whole spices and mixed them to make the spice mixture base. One thing that brings out difference between Sindhi Mango pickle and the one that you get in stores is the colour. The Sindhi style home made pickle is brownish in colour as compared to the bright red coloured pickles you get in stores. Not sure about the reason (whether its the type of red chillies used or if there is any artificial color added to the store brought pickles) , but this time I used three types of red chilly powder to adjust the piquancy and colour. As a result the pickle turned out brighter as compared to the traditional Sindhi Pickle. Scroll down to know the recipe of Sindhi Raw Mango pickle 🙂 Print Ambriyun ji Khatairn Rating 5.0 from 1 reviews Traditional Sindhi Pickle made from tender unripe mangoes, mixed with spices and pickled in Mustard oil 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) Method Wash and scrub dry mangoes well. Cut into small pieces, discarding the core seed. Ask the vendor if he or she can cut the raw mangoes for you 🙂 Mix the mangoes with salt and turmeric powder and put this mixture in a sterilized jar and close the lid. Place the jar where there is enough sunshine. Leave it aside for whole day in sun. 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. The drained liquid could be used or discarded. If using, just boil it and let it cool. Heat the mustard oil till smoking point and let it cool completely 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. 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. 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. 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. 2.2.6 Here is how the mixture will look like, just after you mixed all the ingredients. Want some more pickle recipes ? Check here

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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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Celebrating With A Celebrity Guest

Alka Keswani — Thu, 29 Jan 2009 12:42:11 +0000

Instead of counting candles,Or tallying the years, Contemplate your blessings,As your birthday nears. Consider special people,Who love you,and who care, And others who’ve enriched your life Just by being there. Think about the memories,Passing years can never mar, Experiences great and small, That have made you who you are. Another year is a happy gift, So cut your cake, and say, “Instead of counting birthdays, I count blessings every day!” Well I am wishing my blog, its first Birthday with this sweet poem by Joanna Fuchs Yeah SindhiRasoi,born on 29 January 2008 ,turned One today.And this is not the only reason for smiles and celebrations, there are few more.Let me unfold them one by one Firstly as I told , its this blog’s 1st birthday,then it is also THE 100th post.…yes, I just hit a century with this post. And on this occasion it is just so obvious that I Thank all those who encouraged, helped, cheered and guided me to sail across the waves of hope and despair, highs and lows, praises and brickbats.Few were rude ( ahh lets forget about them! ), few were nasty, but most of you ,dear Readers, have been so supportive and sweet to me ,that now I have made a huge virtual family around. Heartfelt Thanks to my family, friends, co-bloggers, readers,Guests (guest visitors) and above all YOU dear Hubby…..my ultimate strength and support system ! Without you and your camera,this would have remained a dream for me! I have so much to write about ,on this occasion,but I will held my emotions back,because now I need to share yet another excitement with you all ! Every blogger celebrates his/her blog birthday/anniversary with some special sweet /food made by her/him.But not me,because I have something very very very special for this occasion, a true feast to your eyes,especially all Sindhis around, and all this courtesy to an esteemed guest of the day….a celebrity …….Ladies and Gentlemen, kindly welcome , none other than Mr. Suresh Hinduja, The CEO of Gourmet India.com. The forums are the place where some real authentic/traditional/extinct/popular food is displayed to mesmerize us, with jaw dropping captures And for the Sindhi cuisine section, I have to Thank You ‘Saucy’ for initiating that thread ! So dear readers do take a look at those artistic clicks of some wonderful food of Sindhi Cuisine, all courtesy to the most modest person Ihave came across. When I asked for the permission to share his picture of pickle, Suresh not only emailed me the picture, but also amazed me by his words ….What is a pickle between us sindhis, you dont have to credit me. ….wow !! But since I was more greedy, I requested some more of his captures amongst the vast collection of drooling pics,and he was kind enough to let me share those with you all readers.So Dearies , just walk around this post and seduce your senses with the amazing captures of some authentic and traditional picks from Sindhi Cuisine Ps:Kindly note that all the amazing pics presented below, belong to Mr Suresh.Hinduja so please do not copy without his permission 🙂 Gathadi Pickle (This is one rare Sindhi pickle,not made often now a days,but I remember my childhood days, licking these with every meal.) A pickle made from raw shredded mangoes,seasoned with, salt,turmeric, red chillies, nigella seeds,cloves of garlic, mixed and lumps of these mixture were tied in small white muslin cloth gathadis (like dumplings),pickled and enjoyed later. It’s called Gathadi aka Bheendi. Dal Nakul The forgotten welcome snack for guests at Sindhi homes. Yes, decades back guests were welcomed with roasted papad and/or Dal Nakul.Dal is fried crunchy moong dal and nakul/s are sugared besan strings (I guess, not sure though).The crunchy munchy combination had lost its glory to the latest fad of wafers,cakes and cookies Then the most beautifully clicked Gulab Jamun , a very common sweet,which is loved by all ! A fried maida and khoya ball, flavored with elaichi, dipped in sugary syrup when dumped in mouth,the only reaction possible is YUMMMMMMMMMMMMMM ! And then comes Motichoor ladoos, again one of the commonest sweet among sindhis, there is one at every occasion,for sure. Be it birth, marriage ,festivals or even death (Very elderly people when die a peaceful death,these ladoos are distributed during chautha (pagdi) or Bhaaroh (the 12 th or 13 th day after the demise) Who haven’t tasted or heard of Jalebis ?? The OH SO FAMOUS, fried concentric circles of Maida flour,with a dash of saffron for the nice orange colour and kesari flavor, soaked in rose flavored sugar syrup, is a heavenly treat to your taste buds (Just try it with dash of rabri, for the complete knock out combination of flavors) Badaam(Almond halwa) is yet another halwa in the favorite list of Sindhis, just little behind the common Gaajar ka halwa.And tell me honestly have you ever seen Almond halwa presented in a sleek style like this ? Amongst drinks ,apart from sherbet (rose syrup) , the other most traditional drink is of course Thaadal (Thandai).Its a heady mixture of rose petals,elaichi,blackpepper corns,melon seeds, Almonds, poppy seeds and milk,all grinded together,sieved and diluted with milk,sweetened with sugar .It is also served as Prasad during Mahashivratri When you talk about Sindhi breakfast, most will vouch for either Dal pakwaan or Chola Dhabhal,chickpeas in gravy served with bread and garnished with mint coriander Chutney….a true delight for spice lovers ! Taryal Vangun Here’s how Suresh explains this most loved Brinjal recipe among Sindhis: Eggplant/Aubergine/Brinjal scored, fried, topped with Cumin, Red Chilli and Mango Powders; fresh Coriander/Cilantro and onion. We normally have this with a Dal and Chapati/Rice. There are many many more at Gourmet India,its not at all possible to summarize all of them in a post,but yes, I am sure, you all would like to join the forum to explore more about Sindhi as well as Global cuisine, ranging from Gujrati to Andhra,Thai to Indo chinese. My sincere Thanks To Suresh for letting me go ahead with this post and sharing such amazing clicks with me.Sorry for all the botheration caused and I simply bow down to your generosity. Ps:Wanna watch a video of some really nice spread of food ,then watch this….Awesome pics by Suresh,compiled by Sekhar. Gourmet India Food Thank you Sekhar for providing this link 🙂

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