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Ambhazhanga – 1 kilo
Dry chilly – 20 nos
Hing – 4 small piece
Gingerly oil – 5 tabke spoon
Mustard seeds – 2 table spoon
Salt – as required for taste

Method of preparation

Wash the Ambazhanga in clear water. Completely rub the water particles and cut into pieces. Fry the dried chillies and mustard seeds in oil and make a fine paste. Heat the oil. Fry the hing and mustard seed and make a fine powder and keep it separate. Then take the cut ambhazhanga pieces, add the prepared masala paste and mix well. Then add mustard and hing powder, mix well and can serve.