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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Pickled (Achar) Mangoes Share    Air Mauritius
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  1. 2-3 large green mangoes,
  2. 3 tablespoons chilli powder,
  3. 1 teaspoon turmeric powder,
  4. 1 teaspoon roasted methi (fenugreek) powder,
  5. 3 tablespoons mustard oil,
  6. 2 teaspoons mustard seeds,
  7. 2 tablespoons salt
  8. optional: 1 teaspoon asafoetida powder.


Mango pickle

Please note that all spoonful measures are flush not heaped spoonfuls.
  1. Rinse the mangoes well, then stone them and cut them into the desired sizes. Do not peel them.
  2. You can also skin the mangoes and then chop off the green skins into bite size pieces later. Put the green mango pieces, skins and flesh, into a large mixing bowl. Add the chilli powder, roasted methi powder, turmeric powder, asaefotida and salt. Mix well without crushing the mango pieces.
  3. Heat oil over medium heat. Add the mustard seeds. When the seeds start to splutter, remove oil from heat and pour over the green mango pieces and mix well with the other ingredients.
  4. Leave in a closed dry glass jar at room temperature overnight. Afterwards, keep in the fridge for immediate use or allow to mature over one month at least in the fridge. It will be tastier.
  5. Using a dry spoon, serve as an appetiser with bouillons brêdes, curries or fricassées.
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