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Mango Achar (Mango pickle II & III)

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  • Mangoes - 2 Cut into small square pieces
  • chili pwd - 4 T
  • salt - 3T
  • Asafoetida - teaspoon
  • Turmeric pwd - 1 teaspoon
  • Mustard seeds - teaspoon
  • Oil -1 T

Preparation

  1. Heat oil in a pan. 
  2. To that add mustard seeds. 
  3. When it pops reduce heat to low and add chili pwd, salt, asafoetida, turmeric and stir fry about 3 min. 
  4. Turn off the heat. 
  5. Let it cool for a while. 
  6. Add this mixture to the cut mangoes and mix thoroughly. 
  7. Keep this for 7-8 days for the flavor to seep into mangoes. 
  8. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness.

 

Kerala Mango Achar (Mango pickle III)

  • 2 Mangoes
  • Cut into small square pieces
  • 4 tsp chilli powder
  • 3 tsp salt
  • 1/2 teaspoon Asafoetida
  • 1 teaspoon Turmeric pwd
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Oil

Preparation

  1. Heat oil in a pan.
  2. To that add mustard seeds.
  3. When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min. Turn off the heat. Let it cool for a while. Add this mixture to the cut mangoes and mix thoroughly.
  4. Keep this for 7-8 days for the flavor to seep into mangoes.
  5. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness. This is the Kerala mango achar.

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