This is my Mother-in-laws recipe . Its a very easy recipe to make . So lets start :
Kadukumanga Achar ( Mango Pickle )
Servings
10-15
servingsPrep time
20
minutesCooking time
30
minutesCalories
300
kcalIngredients
1/2kg Raw Mango ( I used 2 big Mangoes )
1tbsp Salt
Don’t remove the skin of Mango & chop into small pieces .
Add Salt & marinate for at least 1day.
I kept for 2days.
- To make Powder you need :
1tbsp Mustard Seeds
1/2tsp Fenugreek Seeds
- For the Achar you need :
7tbsp Coconut Oil
1tsp Mustard Seeds
1/2tsp Fenugreek Seeds
2 1/2tbsp Chili Powder
Curry Leaves
Vinegar
Salt
Directions
- To make Powder you need :
- Put both of the seeds in a hot pan & dry roast the seeds , until the mustard is cracked & fenugreek turns golden brown in color .
- Be careful while dry roasting, try to low the heat & be sure to swirl the pan .
- Put this into a blender & make a fine powder out of it.
- Keep it in a side.
- For the Achar you need :
- In a pan heat the Oil & crack Mustard , Fenugreek & Curry leaves .
- Low the heat or remove the pan from heat & add Chili Powder & grinded Mustard &Fenugreek Powder .
- Mix everything well & add the Mango .
- Allow it to evaporate all the liquid .
- Add Salt if needed & also add Vinegar according to your taste .
- Allow it to cool down & transfer to a glass jar .
- You can keep this for 2 days outside . After that keep it inside the fridge to last long .
Notes
- I used around 3-4tbsp Vinegar.
The vinegar I use is a Philippines Coco Vinegar. This is very mild & tastes very good. - If you use Synthetic Vinegar be careful while adding , it could over power your whole dish.
- When you make any kind of Pickle or Achar add some Sugar , it will allow the pickle to enhance all the flavors.
I have no idea about those widgets …….
Looks so tempting! Nice pics