“Ambatukam” is a traditional Indian pickle made from raw mangoes. It is a popular condiment in South India, especially in the states of Andhra Pradesh, Telangana, and Tamil Nadu. The term “Ambatukam” is derived from the Telugu language, where “Amba” means mango and “Tukam” refers to a combination or mixture.

To prepare Ambatukam, raw mangoes are typically cut into small pieces or grated. These mango pieces are then mixed with a blend of spices, such as red chili powder, turmeric powder, fenugreek seeds, mustard seeds, and salt. Sometimes, additional ingredients like garlic, ginger, or jaggery (unrefined cane sugar) may also be added for flavor variation.

Once the spices and mangoes are mixed together, they are stored in airtight containers or jars and left to marinate for a few days. This allows the flavors to blend and the mangoes to pickle. The resulting Ambatukam is tangy, spicy, and has a distinctive taste that complements a variety of Indian meals.

Ambatukam is typically served as a side dish or accompaniment to rice, roti (Indian bread), or dosa (fermented crepe made from rice and lentils). It adds a burst of flavor and tanginess to the meal and can be enjoyed in small quantities due to its intense taste. The pickle can be stored for several weeks or even months if properly preserved.

It’s important to note that “Ambatukam” may refer to different variations or regional preparations of mango pickle across South India, and the specific ingredients and methods may vary slightly depending on the recipe and personal preferences.