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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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Ingredients:

  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.
 
Method:
  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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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.