Green mango atchar

Recipe from: 7/1/2001 12:00:00 AM

 
Fruit
 
 
 

Ingredients

 
  • 1
    kg
    green mangoes
  • 5
    ml
    salt
  • 250
    ml
    sunflower oil
  • 45
    ml
    atchar masala
  • 5
    ml
    mustard powder
  • 6
    green chillies, crushed
  • 6
    red chillies, crushed
  • 20
    ml
    crushed garlic
  • 190
    ml
    white vinegar
Servings: Change Serving
 
 

Method

 
1. Wash mangoes well, leaving skin on, and cut into 2 cm chunks. 2. Add remaining ingredients and mix well. 3. Place in a large container, cover and leave for 3 days, tossing and stirring often. 4. If not using immediately, spoon atchar into sterilised jars, leaving 1,5 cm of space at the top. Seal tightly and store.
 

Read more on: fruit
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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