| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
1. Wash the mangoes and wipe dry. Cut into quarters. 2. 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. 3. Fry all
the whole spices in 2 cups of the oil until they are light brown. 4. Remove
from the oil and grind to a smooth paste. Set aside. 5. 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. 6. Stir together over fire very briefly
and remove immediately. Allow to cool completely to room temperature. 7.
When cool, place the achar in airtight containers and store at room
temperature. This achar can be preserved for at least one year.
Formatted and Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 182 by RecipeLu
<recipelu@geocities.com> on Oct 29, 1997
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