Khattu Aathanu ( Sour Mango Pickle)
by Radha Hoizal
Added to 4 cookbooks
This recipe has been viewed 18018 times
A typical gujarati pickle enjoyed best with khakhras and dry snacks. Make sure you do not leave the mangoes watery.
- Heat both the oil in different deep kadhais and keep aside.
- Combine the mangoes with2 tsp of oil and mix well. Keep aside.
- 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.
- Allow the mixture to be cooled at room temperature.
- Add the red chilli powder and salt, mix well and allow to cool for 3 to 4 minutes.
- Now add mango pieces, mix well and keep covered for 36 hours and fill in the glass bottle upto half and press well.
- Add the remaining oil, mix well and keep stored in an air-tight container.
This recipe was contributed by Radha Hoizal on 09 Mar 2011Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...
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