Kitna time lagta hai?

45 min lagta hai — 30 min taiyari, 15 min pakana.

Ambriyun Ji Khatairn

Name: Ambriyun Ji Khatairn
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 12g Fennel Seeds; 18g turmeric root; 500g Raw Mango; 28g red chilli; 1g Asafoetida; 110g salt; 4g Kalonji; 25g methi seeds; 50g Mustard Seeds (Black); 200g Mustard Oil

Authentic Sindhi-Hindu raw mango pickle — tender unripe mangoes (ambriyun) sun-dried then preserved in mustard oil with split fenugreek seeds, husked mustard seeds, fennel, nigella (kalonji), turmeric, red chilli, hing, and salt. A Sindhi summer ritual — every household makes a year's supply when green ambri season arrives in May. Distinct from Punjabi mango pickle (which uses bigger pieces and different spice blend). The split-husked-mustard (rai dal) is the Sindhi signature. Stays good for a year when properly stored.

Time 45 min · Serves 4 · 632 kcal · Multiple States

Ingredients

Main

Fennel Seeds — 12 g (whole)
turmeric root — 18 g (powder)
Raw Mango — 500 g (washed dried chopped)
red chilli — 28 g (powder)
Asafoetida — 1 g (powder)
salt — 110 g (none)
Kalonji — 4 g (whole)
methi seeds — 25 g (whole)
Mustard Seeds (Black) — 50 g (split husked)

Preservation

Mustard Oil — 200 g (heated and cooled)

Method

Wash tender raw mangoes (ambriyun) thoroughly. Pat completely DRY with a clean cloth — any moisture risks mould later. Cut into small pieces (1/2 to 1-inch), discarding the seed core.
In a clean dry bowl combine the mango pieces with HALF the salt (50 g) and 3 tsp turmeric. Toss to coat. Transfer to a sterilized glass jar with a lid.
Place jar in direct sunlight for a full day (6-8 hours). The salt will draw out water from mangoes.
Drain accumulated water. (Optional but traditional: spread mango pieces on a clean cloth and sun-dry 1-2 more days for chewier texture.)
Heat mustard oil in a small kadai until it just reaches smoking point (this removes raw pungency — Sindhi technique). Switch off and let oil cool COMPLETELY.
Optionally dry-roast fennel seeds, fenugreek seeds, methi seeds, and nigella in a small pan on low heat 1-2 minutes until fragrant. Cool.
In a clean sterilized jar combine drained mango pieces, remaining salt (60 g), remaining turmeric (3 tsp), all the seeds (fennel, fenugreek, methi, nigella, husked mustard rai-dal), red chilli powder, and asafoetida. Pour the cooled mustard oil over. Shake to coat all pieces.
Make sure oil floats above all the mango pieces (top up with more cooled mustard oil if needed) — this prevents mould. Seal jar.
Place jar in direct sunlight for ~15 days (a few hours each day), shaking gently each day. The pickle matures over this period — mango pieces become spicy, sour, and well-infused. Top up oil if needed.
After 15 days the pickle is ready. Use ONLY a clean DRY spoon to serve. Stored properly with oil always covering the contents, the pickle keeps for ~1 year.

Common questions

Ek plate Ambriyun Ji Khatairn mein kitni calories hoti hain?: 632 kcal per plate.
Kitna time lagta hai?: 45 min lagta hai — 30 min taiyari, 15 min pakana.