A few days back I had posted the recipe of ambuli chutney . Now we are transitioning from preparing ambuli chutney almost daily to preparing ambe upkari almost daily phase of summer π Well most our first lockdown was spent eating ambe upkari as we were fortunate to have lots of mangoes that year. Followed by no mangoes in not only our but also most of the other trees last year. So we didn’t eat ambe upkari the whole year. We did eat mangoes. But Alphonso and Mallika are not for ambe upkari for usπ ambe upkari mango has to be a little sweet and sour. We call them ‘kaat ambo’. I will post the recipe but I suggest you to vary the quantities as per your taste.
Also a gentle reminder to respect that person who takes the responsibility to finish the ‘katto / ΰ²ΰ³ΰ²°ΰ²ΰ³/ seed/ gutli’ at home on daily basis. I am sure it is the same person alwaysπ
Ingredients required-
- Mango – 5-6
- Grated jaggery- 5 tsp
- Grated coconut- 2tsp
- Maida – 2tsp
- Green chilly – 5
- Oil – 2tsp
- Mustard- 1tsp
- Curry leaves- 1strand
- Urad dal – 1tsp
- Red chilly- 1
- Salt
Method of preparation-
- First clean the mangoes and separate the skin.
- Gently press the mangoes with hand. This will help it cook better and the curry will become thick.
- Now take the skin and add some water to it. Squeeze well will hand to release the remaining pulp from the skin.
- Repeat this 2-3 times and transfer the collected water to the vessel with mangoes. Some mangoes will have more pulp on skin and some may not have. So do this according to the quality of mango.
- Now add the slit green chilly, salt to taste and grated jaggery. Amount of jaggery canbe varied as per sweetness of mango used and the sweetness tolerance.
- Cook the mangoes for about 10min. This starts becoming thick.
- At this point you can prepare the maida slurry by adding 2tsp maida and little water. Pour this to the vessel while stirring continuously. This helps in making the upkari thick. This step is optional too.
- Finally add the grated coconut and a tadka of mustard, curry leaves, red chilly and urad dal in oil.
- This tastes best after slightly cooled say after 30min.