Added to 275 cookbooks
This recipe has been viewed 18430 times
This is available in most Gujrati homes throughout the year. It is eaten with curds or used to make an instant raw mango pickle.
- Heat the oil to boiling point and cool completely.
- Combine all the other ingredients in a thali and pour the oil over.
- Mix well and store in an airtight container.
- All the flavours take a few days to mellow. This tastes best if eaten after a few days of making it.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.