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Preview: Comments on: Salted mango chutney(Noncha ambli sasam)

Comments on: Salted mango chutney(Noncha ambli sasam)



Indian and Konkan authentic home-made Food Recipes passed on from mom to daughter and son for generations



Last Build Date: Thu, 14 Dec 2017 11:03:18 +0000

 



By: Shilpa

Mon, 22 Dec 2014 02:24:35 +0000

This achari murgh is the only recipe where I used pickle Sujata. Instead of chicken, potato or paneer also can be used. We love pickle here, so nothing gets left out.



By: sujata

Thu, 18 Dec 2014 12:44:40 +0000

Dear Shilpa, Thanks for reminding me this recipe. I have a lot of "mango pickle" (normal ambli nonche...along with the khal and big mango pieces) stored in the fridge which I want to finish it off by using regularly. In my house, I am not making "peji". So the pickle is not used by anyone even with the normal rice. I don't want to waste those pickle which are really in a lot of quantity (big size bharni full). Could you please tell me: In which recipes can I make use of this mango pickle? I mean, Is there a recipe where I can use a table spoon of pickle while preparing any dish? I am surely going to use this pickle while making this chutney (above recipe). But also want to know if there are other recipes where I can substitute with a table spoonful of my mango pickle. I want to use it in my regular cooking, then only I can finish off the stock of my mango pickle. Please help!



By: Shubhada

Fri, 12 Jan 2007 07:14:17 +0000

I want to repeat everybody's comments Tonda udda aile dear Shilpa.



By: Sushma

Mon, 08 Jan 2007 06:40:36 +0000

Mangoes are all time favourites and knowing a new recipe with them , makes me have a bite of it right now :-) Its seems to be a wonderful recipe - Sushma



By: Shilpa

Sat, 06 Jan 2007 04:45:31 +0000

Shankar you are talking about ambe sasam (click the link to see details). It is also made with pineapple. Its a must in mango season. But this nonche ambli sasam is prepared in other seasons.



By: Shankar Shiroor

Sat, 06 Jan 2007 04:24:22 +0000

Hi Shilpa, Happy 2007. In my grand parents place I had tasted something called aambe sasam which was being made with ripe mangoes (infact there are 2 different varieties, one boiled masolu and one raw masolu). It's made with red chillies instead of green chillies. Sasam means Rai (mustard seeds) and the name for the dish comes because of the use Mustard seeds in the masolu. Grind grated coconut, red chillies, Tamarind and mustard seeds (very little for flavor). To the grind paste add jaggery depending on the taste and ripeness of mango. Remove the skin of mango and drop in this masolu. Tastes heavenly. In my GP's place they get small variery of mango, which I find here in California once in a while. Alphonso is not a good choice for this dish. Also if you want to boil the gravy, use very little grated coconut and make a very fine paste. The boiled variety is much thinner in consistency and you can squeeze couple of over ripe mangoes to get base consistency instead of coconut paste. Hope you publish and all can enjoy. Take care SS



By: pavan

Fri, 05 Jan 2007 05:40:08 +0000

Shilpa like asilgo.... Haav gharathu prepare karilo.



By: Shilpa

Fri, 05 Jan 2007 01:38:43 +0000

Thanks to you all for the lovely words. Pelicano, as far as I know, we put bamboo shoots, lemons, raw jackfruit, mangoes and few other things in salt to preserve them for long. Never heard of papaya being preserved in that way. Asha, yes, Kodkani river looks really beautiful during sunset. There is a small island across the river which is full of coconut trees. It is lovely. Chitramami, didn't bring them here. My brother took the picture in Bangalore :). VKN, I will send my entry soon. Searching for a suitable recipe. Nandini, in Indian stores, a kind of reddish rice (from Kerala) is available. That tastes exactly like our ukdo tandul. Its called Rosametta or Palakadan matta rice.



By: pelicano

Thu, 04 Jan 2007 22:37:31 +0000

gowri- i love olives too...that's a good idea....much better than my idea of rinsing off the chili and spice paste from the oil-achaar of mangoes :-)



By: Dilip

Thu, 04 Jan 2007 22:16:21 +0000

Wonderful recipe Shilpa and again so new to me. Great to learn about regional cooking and varying tastes and customs. I love it…My nani (mothers mother) used to make these dry unripe mangoes too. The mangoes were cut into chunks and then marinated in a water solution with salt and turmeric. Then after several days soaking, they were left to dry in the open air. I know this marinated mangoes were used to make a sweet and sour pickle called Gur keri, really divine taste. I remember stealing these drying mango chunks when nani was not looking and chewing them, they were great. Thanks for bringing back memories...