Mango Pickle By kvs_sailaja
by kvs_sailaja
Added to 3 cookbooks
This recipe has been viewed 4475 times
Always ensure that ur hands, vessels, knife, bottle, etc. and even the ingredients are dry. do not handle any fluids while preparing achaar. if stored in a dry place, it will keep for more than a year
- Clean and wipe dry the mangoes
- Cut them into halves along with the seed
- Remove the pulp inside the seed
- Cube the mangoes ensuring that the hard shell is there in each piece inside. (this is essential because this keeps the achaar in good shape and for long)
- Mix the red chilli powder, mustard powder, salt and methi seeds in a bowl.
- Roll and mix the mango cubes in this powder in the same bowl.
- Add saseme oil to this mixture and mix well.
- The pickle is ready to eat immediately. but will taste good after 2-3 days when the methi seeds soak well in the mango juice ooozed later.
Other Related Recipes
This recipe was contributed by kvs_sailaja on 10 Feb 2002
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe