Khattu Aathanu ( Sour Mango Pickle)
by Radha Hoizal
Added to 4 cookbooks
This recipe has been viewed 31518 times
A typical gujarati pickle enjoyed best with khakhras and dry snacks. Make sure you do not leave the mangoes watery.
Method- 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.
Other Related Recipes
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...Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe