Mango recipes – Raw Mango Pickles – Pacha Manga Achar-Kannimanga Achar
Cut Mango Pickles-Chetthu Manga Achar- Pacha Manga Achar- Oil Free Mango Pickle
- Raw Mango (Pacha Manga) -250 gm
- Chilly powder – 2 Table Spoon
- Fenugreek,Asafoetida powdered – 1 spoon\
- Salt – As required
- Wash and dry the mangoes well.
Dice them into small even squares, keeping the peel on.Then add the other ingredients and put it in a air tight jar
Kadumanga Achar
- Raw Mangoes – 3-5 (2 cups diced)
- Salt – As required
- Mustard Seeds – 1 Tablespoon
- Fenugreek Seeds – 1 Tablespoon
- Red chilly powder or 7-8 Dried Red Chillies
- Curry leaves – 3-4 stalks
- Asafoetida – 1 pinch
- coconut oil
- Dice mangoes into small even squares
- Place in a clean bowl, mix it with salt and let them sit to release excess water for about 20-40 minutes
- Lightly toast the mustard seeds, fenugreek seeds and dried red chillies together in a pan on high heat for 1-2 minutes until they turn a shade darker and are aromatic. Cool and grind to a powder. Once 40 minutes are up add this powder mix and curry leaves
- Heat coconut oil in a pan and add the mustard seeds. Once they begin to sputter, turn off the heat and add the curry leaves and asafoetida.
- Add the mangoes and mix well to combine.
- Let them cool in the pan before transferring to a clean, dry jar
Kanni manga Achar- Tender Mango Pickles
Ingredients
Kanni manga (Tender Mango ) – ½ kilo
Salt – As required
Chilly powder (Mulaku Podi) – ½ cup\
Mustard seed (Kaduku Paripp /Powder)– ½ cup
Asafoetida powder (Kayam)– 1 tea spoon
Fenugreek powder (Uluva) – 1 tea spoon
Oil – ¼ cup
Method of preparation
Marinate salt in kannimanga and keep it for one whole day. Then add the other ingredients and put it in a air tight jar . Then shake the jar frequently to make the ingredients get mixed with the kannimanga.
