Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
2 dozen fresh green mangoes (without blemishes) if using skin on. 1 Tablespoon rough salt to scatter2 ball whole fresh garlic cloves crushed3 teaspoon Methi (Fenugreek) masala1 Tablespoon pickle masala 1 teaspoon sugar 1 teaspoon tumeric powder1 Tablespoon kashmiri chilli powder1 teaspoon yellow mustard seeds2 teaspoons dhania (coriander) seeds1 teaspoon cumin seedsVegetable oil¼ cup white vinegar 1 teaspoon black pepper cornsAdjust salt if necessary
In a small saucepan, dry roast all whole ingredients. Using a Mortar pestle crush roughly and set aside.
Wash, chop, deseed mangoes. Soak in salt and vinegar for a good few hours. Drain, dab with a clean kitchen towel dry. In a mixing bowl, add the prepared mangoes.Add in the crushed ingredients. Add in salt,sugar, pickle spices and fresh cloves of crushed garlic.
VagaarHeat a small saucepan, add a little oil tempering agents yellow mustard seed,pepper corns once it starts to splatter, remove from heat add to the Mango mixture. Stir in evenly combining the mangoes. Cover and let it rest overnight. Next day stir again, add in more oil if necessary, salt adjustment , these can be bottled in clean aired mason jars. Place in a sunny area in your kitchen, the magic of these fragrances of achaar, cannot be hidden❤️🤣Enjoy with your favourite meals...
Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Special guest, bring out your kashmiri achaar.. It's yummylicious ❤️
If it's ripe leave it out... Use green fresh mangoes
07 Oct 2023
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