Text 28364, 58 rader
Skriven 2012-08-18 07:04:16 av Dave Drum (1:261/38)
Ärende: Chile 1360
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nikki's Mango Pickle (Mango Achar)
 Categories: Asian, Pickles, Fruit, Chilies
      Yield: 1 Batch

      6 md UNRIPE green mangoes
    275 ml Mustard oil
    1/2 ts Ground pomegranate seeds
      1 ts Tamarind paste; diluted in a
           - little boiling water
           Dry red chilies; coarsely
           - broken to bits
      1 ts Fenugreek sees
      2 tb Mustard seeds; mixed golden
           - and brown
      1 tb Ground turmeric
           Ground pepper
    1/2 ts Coriander seeds; ground
      2 ts Salt

  WAsh the mangoes and dry them well. Cut them into small
  bite sized pieces, INCLUDING the stone, which will become
  soft when cooked, but pull out the kernel with a fork.

  Heat two tablespoons of oil in a small frying pan and fry
  the pomegranate seeds, chilies, fenugreek, turmeric,
  pepper, and coriander seeds on a low heat for about a
  minute. Remove, cool and grind to a paste with mortar and
  pestle with the oil.

  Heat the remaining oil in a large pan and when it is
  nearly smoking (Keep a window open at all times to avoid
  stinging eyes!) and add the mustard seeds - frying them
  until they crackle!

  Add the mangoes, tamarind paste, and salt. Reduce the
  heat, and cook until the mangoes are tender, about 25- 30
  minutes. You may need to add a little bit of water, but
  enough liquid should eventually come from the mango. Stir
  gently throughout the cooking process to prevent burning.

  Cool completely, put into clean, sterilized jars, and
  store for at least 7 days before use. The longer you leave
  the pickle, the better it will be!

  From: Nikki Madan, Homehearth-Food-Digest

  FROM: Jim Weller; Chile-heads List - 09 Feb 2001

  Uncle Dirty Dave's Archives

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... Wine is a constant proof that the gods love us and want us to be happy.

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 * Origin: Prism bbs (1:261/38)