Kaduku Manga Achar
Kaduku Manga Achar
Ingredients
Raw mango – 1
Chilly powder – 1 tbsp
Fenugreek powder – 1/4 tsp
Hing – 1 – 2 pinches
Salt – To taste
Sesame oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dry red chily – 1
Curry leaves – 1 sprig
Method
Chop the mango into small pieces. Mix the chopped mango pieces with chilly powder, fenugreek powder, hing and salt in a bowl. Keep it aside for a few hours. In a pan heat sesame oil, splutter mustards, fry dry red chilies and add curry leaves. Add the mango pieces and mix well. Alternatively, you can pour this tadka over the pickle that’s kept aside and mix well. Cool and store in an airtight container.
Tips:
Place 3 tbsp of this pickle in a small bowl and add 2 tbsp yoghurt to it. Mix well. Taste-check and add salt, if required. It tastes great with rice, but remember to consume it within 1-2 days.
Raw mango – 1
Chilly powder – 1 tbsp
Fenugreek powder – 1/4 tsp
Hing – 1 – 2 pinches
Salt – To taste
Sesame oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dry red chily – 1
Curry leaves – 1 sprig
Method
Chop the mango into small pieces. Mix the chopped mango pieces with chilly powder, fenugreek powder, hing and salt in a bowl. Keep it aside for a few hours. In a pan heat sesame oil, splutter mustards, fry dry red chilies and add curry leaves. Add the mango pieces and mix well. Alternatively, you can pour this tadka over the pickle that’s kept aside and mix well. Cool and store in an airtight container.
Tips:
Place 3 tbsp of this pickle in a small bowl and add 2 tbsp yoghurt to it. Mix well. Taste-check and add salt, if required. It tastes great with rice, but remember to consume it within 1-2 days.
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