Take a look at more
. You may also want to try
Healthy Baingan Chutney
Best Punjabi Keri ka Achaar
Easy Plain Punjabi Keri ka Achaar
Rate This Recipe
powder - 1/4 tsp
- 1/4 tsp
Salt - per your taste
Chilli powder - 1 to 15 tsps
Aamchoor - 1/2 tsp (optional); add more if the
is not very sour
- 1/4 tsp
seeds - 1/4 tsp
3 tbsp- Sesame oil
How to Make Mangai Curry
Wash and cut the mango into very small pieces (do not peel the skin).
Heat the oil and add the mustard and fenugreek seeds. When they begin to splutter, add all the dry ingredients and heat for about 10 seconds and add this to the mango pieces.
Mix well, cover and set aside for at least half an hour before using. Check the taste and add salt/chilli powder if required.
Store in the fridge and it will last for about a week or more.
This goes well with anything, especially, curd rice! And the taste gets better by the day!
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.