Namaskar!
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Today we will make Ambra pickle.
This is ambra, you can also call it ambrella, hop plum, gulandha.
Ambra is sour in taste and is found during summers or in the month of july or august.
We can make its pickle and then eat it throughout the year.
Its pickle is very tasty.
Let’s start making Ambra pickle.
Ingredients-
500grams Ambra/ Hop plum (cleaned and dried)
½ mustard oil.
4 tbsp salt.
4 tsp yellow mustard powder.
You can also take black mustard powder instead of yellow.
4 tsp anise powder.
2 tsp fenugreek leaves seeds.
1 tsp carom seeds.
1 tsp turmeric powder.
1 tsp red chilli powder.
¼ Asafoetida powder.
Firstly we will cut the ambra and make it ready.
Cut off its stalk.
You can cut it according to yourself, in any shape or size you want to.
We will cut thin round  slices.
We have all the ambra’s, now we will make their pickle.
Heat the pan, put the oil.
The oil has heated up now, we can see the smoke.
Firstly add fenugreek leaves seeds, carom seeds and let it fry a little.
Then add asafoetida, fry the spices a little. Now add the ambra’s.
The flame is dim, we will stir it for 2 minutes and cook it a little.
So that it becomes soft.
We have fried the ambra for 2 minutes in low flame.
Now add all the masalas.
Mustard powder, turmeric powder, anise powder, red chilli powder and salt.
Put them together and mix it well.
So the the spices coating can be done in the ambra’s.
The pickle is also ready, take it out now.
Ambra’s pickle is ready now.
Take out the pickle now.
Ambra's pickle is ready to eat now.
You can eat it instantly but
after 3-4days it tastes
better because the spices
gets mixed with the ambra’s.
When the pickle cools you can store it in any glass or a plastic bottle.
If you mix the pickle with a dry spoon after each day, it will be mixed properly then.
Making pickle is very easy but keeping it safely is very difficult.
While making it remember the utensil you are
using shouldn’t have any water residues or any kind of moisture in it.
And the container in which
you will be storing
it you should boil it
before and dry it the sun.
Store it and whenever you take out
the pickle use dry spoon even if you
wash your hands then you should dry
it before you take out the pickle.
You can eat this for 15 days but if you want it to last longer then add that much oil that the pickle floats in the oil.
You can keep it for a year and eat it.
You can make your Ambra pickle, eat it and enjoy it.
And share you experiences with us at Nishamundlika.com
We shall meet again with a new recipe.
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