am ka achar mango pickle
From capedread 15 years agoIngredients
- 24 mangoes, unripe shopping list
- 4 cups oil shopping list
- 3 tablespoons salt shopping list
- 1 tablespoon coriander seeds shopping list
- 1 tablespoon White cumin seeds shopping list
- 1 tablespoon mustard seeds shopping list
- 1 tablespoon onion seeds shopping list
- 1 tablespoon Ground garlic shopping list
- 1 cup Red chilli powder shopping list
How to make it
- Wash the mangoes and wipe dry.
- Cut into quarters.
- Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2 or 3 days, until the skin of the fruit becomes soft and pliable.
- Fry all the whole spices in 2 cups of the oil until they are light brown. Remove from the oil and grind to a smooth paste.
- Set aside.
- Put the rest of the oil in a saucepan and heat well.
- Add all the ground spices and stir for 1 minute.
- Add all the dry mangoes.
- Stir together over fire very briefly and remove immediately.
- Allow to cool completely to room temperature.
- When cool, place the achar in airtight containers and store at room temperature.
- This achar can be preserved for at least one year.
People Who Like This Dish 2
- berry Myrtle Beach, SC
- choclytcandy Dallas, Dallas
- capedread Peterborough. Cambridgeshire, GB
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