Tender Mango Pickle/ Kadumanga Achar

   Tender Mango Pickle/ Kadumanga Achar

 

Tender Mango Pickle/ Kadumanga Achar

  Looking for a delicious and authentic tender mango pickle to enhance your meal, then try this tasty tender mango pickle or Kadumanga Achar. This pickle is perfect as a side dish for biriyani, steamed rice, curd rice and more with a shelf life of 12 months. 

INGREDIENTS :-

* Small Tender Mango - 1 kg

* Crystal salt - 150 gm

* Chilli powder - 6 tbs

* Mustard seed - 1 1/2 tsp

* Fenugreek seed - 1 1/2 tsp

* Asafoetida powder - 1 tsp

* Gingelly oil - 1/4 cup

METHOD :-

* Wash the mangoes. 

* Then let it dry out completely. 

* Take a dry and clean Bharani Or glass bottle. 

* First layer with a handful of crystal salt. 

* Then layer it with tender mangoes on the top of the salt, then layer with salt and then mangoes 

* Repeat the same process until it's finished. 

* Then close the Bharani or glass bottle with a cotton cloth. Then tie it tightly. 

* Let it sit for 15 days. Shake it in alternate days without opening the Bharani. 

* After 15 days open it and strain it. Save the salt water drain out from the mangoes. 

* Set aside the drained water. 

* Dry roast the fenugreek seed and mustard seed in low flame. 

* When it starts pop up remove from the flame. 

* Transfer this to the mixer jar and grind it to a fine powder. 

* Heat a pan add gingelly oil. When the oil becomes hot turn off the flame. 

* Let it cooled down completely. 

* To a bowl add chilli powder, asafoetida powder and the grinded mustard and fenugreek powder. 

* Mix it. 

* To this add the drained mangoes. Mix it. 

* To this add the drained water.

* Mix it. 

* Then transfer this to a clean and dried Bharani or glass bottle. 

* Finally add  the cooled gingelly oil. 

* Close it. 

* Let it sit for 15 days. 

* Tender mango pickle is ready. Store upto 1 year in room temperature. 

ENJOY!!!! 


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