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MyReci - A Community of Cooks
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My Recipe
Monday, 18 June 2012. Tender Mango Pickle (Kadumanga Achar). Kadumanga/Tender Mangoes - 1/2 kg. Mustard Seeds - 100gm. Chili Powder - 100gm. Asfoetida / Kayam Powder - 1 tbs. Sesame oil/Nallana - 50gms. Making Tender Mango Pickle. Wash the tender mangoes,dry ( no trace of water.) and keep it aside. Place the mangoes in a bharani and layer them with salt.Now close the lid and tie the mouth of bharani with a clean cloth. Keep this for 3 weeks, in that time mangoes will shrink and there will be salt brine.
