Sindhi pickles 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(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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