kerala ada manga achar
Topic started by ada manga achar lover (@ cache-loh-ab03.proxy.aol.com) on Tue Sep 9 16:35:26 .
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can anyone give me the recipe for kerala adda manga achar please? thanks in advance.
Responses:
- From: Suhera Farook (@ 213.42.2.14)
on: Wed Sep 10 05:34:58 EDT 2003
Kerala Mango Achar
Required:
Mangoes-2 Cut into small square pieces
chilli pwd-4 T
salt-3T
Asafoetida-1/2 teaspoon
Turmeric pwd-1 teaspoon
Mustard seeds-1/2 teaspoon
Oil -1 T
Heat oil in a pan.
To that add mustard seeds.
When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min.
Turn off the heat.
Let it cool for a while.
Add this mixture to the cut mangoes and mix thoroughly.
Keep this for 7-8 days for the flavour to seep into mangoes.
You can add a little bit of distilled vineager if you like.It will help to keep the freshness.
- From: ada manga achar lover (@ cache-loh-ac03.proxy.aol.com)
on: Wed Sep 10 06:33:28 EDT 2003
dear suhera,
thanks for this recipe. do you know the recipe for dried mango. dried mango pickle recipe is what i am looking for.
- From: Suhera Farook (@ 213.42.2.14)
on: Wed Sep 10 07:01:18 EDT 2003
This another type but may be the not one you are looking for.
Dreid Mango Achar
Ingridients:
10 green mangoes OR enough prepared dried mango for 2 jars
4 inches ginger root
3 tablespoons salt
2 bulbs garlic
Spice mixture (see below)
8 tablespoons vinegar
2 teaspoons sugar
1 1/4 cup oil
2 tablespoons cumin seed
1 tablespoon mustard seed
1 1/2 tablespoons fenugreek
1 bulb garlic
1 1/2 inches ginger root
1 tablespoon chili powder
Method:
Prepare fresh green mangoes 10 days ahead as follows: Peel and cut mangoes in slices lengthwise. They should be young enough that hard stone has not yet formed. Peel and slice ginger 1/8 inch thick and cut in strips.
Rub all with salt and leave overnight. On the following day, spread them in the sun. Take in at night and repeat till quite dry but still soft. Cut mangoes in 1 /2-inch pieces, for easier eating.
Alternative to Step 1 is to buy prepared dried mango, unsweetened, if green mangoes are not available.
Take best pieces and soak in a little vinegar till they swell and cut in 1/2-inch pieces and proceed as below. Ginger strips can be dried in warm air if there is no sun.
Peel 2 garlic bulbs, and if cloves are large, slice thickly.
Prepare spice mixture: Dry cumin, fenugreek, and mustard seeds in sun; pound finely; and sieve, if they are not powdered already. Scrape gingerroot.
Pound 1 garlic bulb and gingerroot till finely mashed. Choose chili powder that is not dark but red in color, and have it finely pounded.
Mix above spices with vinegar and sugar.
Heat oil till free of bubbles. Take off fire and add spiced vinegar, mango, ginger, and peeled garlic.
Let cool and bottle. If more oil is needed to cover, cook and pour in to keep solids covered. Let pickle mature a few days before use.
- From: ada manga achar lover (@ cache-loh-ac03.proxy.aol.com)
on: Thu Sep 11 02:05:40 EDT 2003
dear suhera,
thank you so much for the recipe. youre the best!!
- From: Tony M John (@ 12-241-168-17.client.attbi.com)
on: Wed Nov 12 23:29:08
Try a good kerala recipe site : http://www.spiderkerala.com/kerala/recipes/
- From: shabeer (@ cache10-4.ruh.isu.net.sa)
on: Wed Jun 23 15:40:21
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