Khattu Aathanu ( Sour Mango Pickle)

Khattu Aathanu ( Sour Mango Pickle)

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A typical gujarati pickle enjoyed best with khakhras and dry snacks. Make sure you do not leave the mangoes watery.

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Khattu Aathanu ( Sour Mango Pickle) recipe - How to make Khattu Aathanu ( Sour Mango Pickle)

Preparation Time:    Cooking Time:    Total Time:     Makes 1 bottle
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1/2 cup castor oil
700 to 800 gms mustard (rai / sarson) oil
300 gms raw mango , peeled and chopped
50 gms salt , dry roasted
200 gms fenugreek seeds (methi) powder
1 tbsp asafoetida (hing)
4 red chillies
50 gms chilli powder
  1. Heat both the oil in different deep kadhais and keep aside.
  2. Combine the mangoes with2 tsp of oil and mix well. Keep aside.
  3. Place the fenugreek powder in a deep bowl, make a depression in between and put the asafoetida and red chillies and the heated oil and mix well.
  4. Allow the mixture to be cooled at room temperature.
  5. Add the red chilli powder and salt, mix well and allow to cool for 3 to 4 minutes.
  6. Now add mango pieces, mix well and keep covered for 36 hours and fill in the glass bottle upto half and press well.
  7. Add the remaining oil, mix well and keep stored in an air-tight container.

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This recipe was contributed by Radha Hoizal on 09 Mar 2011
Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...

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