| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Pickles |
1 |
Servings |
INGREDIENTS
| 2 |
|
Dozen unripe mangoes |
| 4 |
c |
Oil |
| 3 |
T |
Salt |
| 1 |
T |
Coriander seeds |
| 1 |
T |
White cumin seeds |
| 1 |
T |
Mustard seeds |
| 1 |
T |
Onion seeds |
| 1 |
T |
Ground garlic |
| 1 |
c |
Red chilli powder |
INSTRUCTIONS
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. Compiled by I. Chaudhary Posted to EAT-L Digest
26 October 96 Date: Mon, 28 Oct 1996 00:00:46 +1000 From: "I.
Chaudhary" <imranc@ONTHENET.COM.AU>
A Message from our Provider:
“Jesus: He’s holding your atoms together”