Nonche is konkani name of pickle and ambuli is tender mango . Feast menu is not complete without serving nonche or adgai . It adds to the taste of the whole meal . Konkanis prepare and store this nonche for their year long requirements . Bharani ( baked clay pot ) are pilled up with nonche . Now the mango season has started and markets are flooded with the tender mangoes , so this is the right time to make nonche .

Ingredients :

1 . Tender mangoes – 40 – 50 .

2 . Red chillies ( stem discarded ) – 100 gms .

3 . Mustard seeds – 50 gms .

4 . Asafoetida – a small pebble size .

5 . Crystal salt – 1 cup .

6 . Water – 3/4 lt .( 750 ml – 800 ml ) .

Method :

1 . Sun dry the red chillies for 2 – 3 days .

2 . In a vessel boil water and crystal salt together for five minutes . Keep aside to cool completely .

3 . Wash and wipe mangoes and cut and discard the seeds and make in to small cubes .

4 . Powdered the red chillies , mustard and asafoetida in blender.

5 . Now add room temperature salt water and grind in to smooth paste .

6 . Transfer this paste into big mixing bowl and add the mango cubes .

7. Mix it well if it is too thick add more salt water and mix it well .

8 . Store this in a clean and dry glass bottle or bharani ( baked clay pot ) cover with cloth . Can be used after one week .

Note :

1 . Wet till oil cloth cover over the nonche would help in preserving nonche long time.

2 . While using the nonche transfer the required quantity in to another small bottle ( use dry spoon ) and replace the wet oil cloth on top this would help in increasing the self life of the nonche .

3 . You can store this nonche in refrigerator for nearly one year .