Todays post is about amboshi .Amboshi means sun dried raw mango ( kairi) .
Made by slicing Raw mangoes or cutting them in 1 inch pieces and drying them in the sun
This is one of the most eco friendly practise of preserving food.
amboshi comes to your rescue when raw mango ie kairi is not in season
Mom had sent me a packet of home made amboshi which was made by my aaji
My aaji prepares this amboshi every summer ,she has mango gardens & abundance of kairi are available.
sundried raw Mango cubes typically belong to the Konkan region .
The simple reason being that this region produces the widest variety of Mangoes.
Ingredients
2-3 raw green mango
plenty of sunlight
salt as needed
Method:
1.wash green mangoes .wipe them with towel.cut them in 1 inch pieces or slices.
2.apply salt to mango pieces.
3.Dry them in sunlight for 7-8 days till they are completely dried & look as seen below.
Culinary use of amboshi
1.Amboshi is used to make a special marathi pickle known as amboshi cha loncha.This pickle lasts well and tastes completely different from your regular mango pickle.
2.The Aamchur(Powder of dried green mango) is a byproduct of Aamboshi, which is basically an ingredient for a special pickle.
3.They are used as a souring agent in curries,dals and also in vegetable preparations.
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