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Am Ka Achar (Indian Mango Pickles)
2 Dozen unripe mangoes
4 c Oil
3 tb Salt
1 tb Coriander seeds
1 tb White cumin seeds
1 tb Mustard seeds
1 tb Onion seeds (or substitute finely minced onion)
1 tb Garlic; finely minced
1 c Red chilli powder
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.
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