Hiravya Kacchya Kairyapasun Sole /Raw Mango candi / Amboshi

Hiravya Kacchya Kairyapasun Sole /Raw Mango candi. / Amboshi
Drying time: Depending on the thickness of the mango pieces and the intensity of the sunlight, drying time can vary. The pieces are completely dry when they are hard and brittle.
Storage: Store the dried mango pieces in an airtight container in a cool, dry place. They can last for several months this way.
Enjoy your homemade dried and salted green mango.
Under the hot sun's gaze for fifteen long days, the green mango's heart, sliced thin and kissed with salt, transforms. Once juicy flesh hardens, morphing into brittle shards, their tartness melding with the salt's sharp bite. A testament to sunshine's patient touch, these sun-dried treasures await their delicious destiny.
Spread sliced fruits treated with the preservative on clean plastic mesh in single layers. Leave the fruits to dry under the sun for 4-5 days while flipping the slices occasionally. Keep off any flies or birds by enclosing drying area.
Amboshi is easy to make and can be stored for use throughout the year. Because of its tangy flavour, it’s used in several popular dishes.
Amboshi is made by sun drying raw green mangoes with salt. It is really easy to make and is used in many East Indian dishes, from sambari to lonvas to dal. Amboshi (अंबोशी) is a Marathi word and is common in East Indian Marathi too. Amboshi is made and kept as a preserve to be used for the entire year. It has a tangy and sour flavor. You can make pickles with it or add it to dals or curries and you get an added zing to the dish. The infamous Amchur powder is made by grinding the dried amboshi pieces fine.
What Is Amboshi?
Amboshi is salted dried raw green mangoes that are used in our traditional East Indian cuisine.
What Dishes Can Amboshi Be Used In?
Amboshi is used in dals, lonvas of mutton, fish curry, beef curry, pumpkin curry, sambari of pork, balchao.
Keywords
Green mango slices
Amboshi
Sun-dried mangoes
Dried raw mango
Tangy
Sour
East Indian cuisine
Marathi cuisine
Pickle
Curry
Dal
Amchur (powdered form)
Hashtags
#amboshi
#driedmango
#greendriedmango
#sourmango
#eastindianfood
#marathifood
#pickles
#curryingredient
#daltadka
#amchurpowder
Additional tips:
You can also use location-specific hashtags depending on where you are sharing your content (e.g. #konkanfood for Konkan cuisine).
Consider using hashtags related to the dish you are using the amboshi in (e.g. #sambar for sambhar recipe
Please subscribe.
Thanks for watching this video.

[@chandrashekharshirsat9823]

Mast

[@kiran59sawant]

Mast