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Monday, 18 June 2012

Tender Mango Pickle (Kadumanga Achar)




Ingredients

Kadumanga/Tender Mangoes - 1/2 kg
Salt - 250gm
Mustard Seeds - 100gm
Chili Powder - 100gm
Asfoetida / Kayam Powder - 1 tbs
Sesame oil/Nallana - 50gms.
 

















Making Tender Mango Pickle

  • Wash the tender mangoes,dry ( no trace of water.) and keep it aside.
  • Place the mangoes in a bharani and layer them with salt.Now close the lid and tie the mouth of bharani with a clean cloth.
  • Keep this for 3 weeks, in that time mangoes will shrink and there will be salt brine.
  • Separate the salt brine and mangoes in two dry vessels.Add  slightly grinded mustard powder , chili powder and asafoetida powder to the salt brine and mix it well.
  • Add the mangoes to this mixture and mix well.
  • Heat the sesame oil and cool it.
  • Add half of the cooled oil to the mango pickle and mix well. Put it to dry bharani and add the remaining oil on top of it.
  • Close the lid and tie with the white cloth. Keep it for a month before using

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