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.
FAQ’s about Amboshi
What is Amboshi?
Amboshi is salted dried raw green mangoes that are used in our traditional East Indian cuisine. It’s basically a meal prep of dried mangoes used as an additive to other dishes.
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, and more.
What Else can you make of Amboshi?
Amboshi can be used to make mango pickle or even amchur powder. It also tastes perfect raw! A tangy snack for pregnant women, or really everyone!
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What Ingredients do you need to make Amboshi?
All you need is raw green mangoes, salt and a lot of sun.
How to Make Amboshi?
Skin the raw green mangoes and cut them into long strips. Add salt to the slices and dry them in the sun for about 4 to 5 days using a thala or supli. And that’s it, your Ambosi is ready for use. Store in glass jars and use as and when required throughout the year.
East Indian Amboshi (Sun Dried Mango)
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Ingredients
- 3 Raw Green Mangoes
- 1 Tablespoons Salt
Instructions
- Skin and slice the green mangoes into long strips.
- Add salt on all the slices and rub on the batas (seeds) too.
- Dry in the sun for 4-5 days.
- And your Amboshi is ready! Add it to any dish you like.
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Notes
- Cut the raw mango into thin long slices.
- Leave in the sun to dry naturally after salting.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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Tips & Tricks
- Slice the raw green mango into long strips, the thinner the better.
- Leave them in the sun to dry naturally after salting.
- Keep a watch so that the birds don’t grab any!
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- Tomato Kusondi
- Raw Mango Kadmat Salad Recipe
- Bombil (Bombay Duck) Pickle
- How To Make The Indian Green Chutney?
- Semi-Ripe Mango Chutney
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!