Chopped Raw Mango Pickle (Ambe Hindee)

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Amba Hindee

How long it takes – 45 minutes

Servings – 1 Bottle of around 1/2 kg

Raw mango season is fast approaching and is the time to prepare pickles, like the whole mango pickle, mixed pickle, and also hindee. Hindee is the chopped raw mango pickle which like the other pickles can be stored for more than a year and also the mango will remain crispy even though it is chopped. We call it “Ambe hindee“. Hence we always use raw hard mangoes for this purpose. It is really tasty and one should be able to relish it in a span of 15 days from the day of preparation.  It is also called “Kochla Nonche” by north canara people.   Here it is.

What you need to have:

1. Chopped Fresh Raw mango – 2 and 1/2 cups

2. Table salt – 1/4 cup

3. Mustard -dal  or Mustard – 6 Tablespoon

4. Red chilli powder – 3 Tablespoons

5. Asafoetida (soft) – Size of a peanut

6. Turmeric powder – 1 Teaspoon

7. Cooking oil – 3-4 Tablespoons

Fresh Raw Mangoes

Ingredients of Hindee Masala

What you do with what you have:

1. Wash, wipe and chop raw mangoes and keep it aside.

2. Warm up table salt in a skillet till it turns dry. Cool it and apply it to the chopped mango from step-1 to it. Keep it aside for 5 minutes and squeeze out the water from it. (Once you squeeze out the water, then add the above mentioned quantity of salt to it at the end while mixing the masala).

Table salt being applied to chopped raw mango pieces

Water being squeezed out of chopped raw mango pieces

3. Place a spatula with 1 teaspoon of saffola oil in it on medium flame and fry asafoetida in it stirring occasionally till crispy and light brown. Keep it aside and fry mustard on low flame till fried.

Fenugreek being fried in oil

4. In the same spatula, fry mustard seeds as well till done.

Mustard seeds being fried in oil

5. In the same spatula add oil and when heated switch off the gas and fry chilli powder in it .

Chilli powder being fried in oil

6. Mix fried ingredients together and is as shown in the image below.

Fried Masala ingredients

7. Powder these ingredients together in the mixer, cool it  and mix the required quantity mentioned to the chopped raw mango from step-1 to it so also the required quantity of salt as well to it. Ready to serve Mango Hindee is as shown in the image below. Bottle it and will remain afresh for more than a year. We add asafoetida (hing) oil to it as preservative.(To make asafoetida oil just heat 1 Tablespoon of saffola oil in a spatula and add soft asafoetida to it and fry it till crispy. Cool it and add it on the top of the bottled Hindee.

8. Whenever necessary we transfer a part of hindee to other container add fried green chillies, ginger to it on cooling and relish it especially in the rainy season with dal-rice or curd- rice!!!!!

Ready to serve Ambe Hindee

How long it takes – 45 minutes

Servings – 1 Bottle of around 1/2 kg

Good to remember:

1. Use only hard raw mangoes, else the chopped mango will turn soft turning the hindee tasteless. It may even perish soon.

2. Always add the masala to it when cooled properly.

3. Add sufficient quantity of salt, since salt itself is a preservative.

4. Mustard seeds can also be used for this pickle. But the difference in the colour is always there since the dark brown colour will be high lighted and it will turn black in times to come, though  the softness for the chopped mangoes could be also one of the reasons.

5. Always replace the lid of the bottle tight and do not use wet spoons.


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