In Ambo chirdillo sweet and sour type I will be discussing mashing/squeezing the mangoes of either sweet or sour taste. In this method you will need mangoes that are rich in fiber.
For the sweet type of ambochirdillo I would suggest the ‘Chandrakkaran’ mango that is native of Ernakulam district in Kerala, the ripened one has got its own colour and aroma that will just make you want to eat more and more.
Then for the sour type of ambo chirdillo you can choose any mango that is rich in fiber as well as sour to taste. But see that it is not sour to the extent that it will make your eyes wink often. A bit sour and sweet stage of the mango will be a better option.
The method of preparation is almost same in both the mangoes, but the taste differs in both. You can have the ambo chirdillo with sweet type of mango with chapatti as a side dish and the ambo chirdillo sour type of mango with rice.
Ingredients
You need
- 2 fibrous mangoes (Sweet and/or sour type)
- 2 or 3 green chillies (or depending on your spiciness level)
- A small spoon of fresh coconut oil
- A pinch of asafoetida
- Salt to taste
Method
Wash and just tear of the peel of the mangoes (Either sweet type or sour type) to be mashed (or more correctly squeezed). Cut the green chillies to thin slices and keep aside.
Now squeeze the juice out of the mango with clean hands. For squeezing the juice out of the peel you can add hot water to the peel and leave it for 5 minutes and then squeeze the peel with your hands and you can see that they come out clean. Throw the peel after squeezing.
Now to the juice add sliced green chillies, asafoetida and salt and mix well.
Your Ambo chirdillo sweet and sour type is ready to be served.
You can have the ambo chirdillo with sweet type of mango with chapatti as a side dish and the ambo chirdillo sour type of mango with rice.
Tip
Now for the ambo chirdillo sweet type if you could not get a fibrous mango use any sweet and ripened mango even which is not fibrous type and make a pulp out of it and continue with the rest of the procedure. When using the pulp form the consistency of the dish will be different.
