Description Edit

  • Ethnicity - South Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

Directions Edit

  1. Heat oil in a pan.
  2. To that add mustard seeds.
  3. When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 minutes. Turn off the heat. Let it cool for a while.
  4. Add this mixture to the cut mangoes and mix thoroughly.
  5. Keep this for 7–8 days for the flavour to seep into mangoes.
  6. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness.
  7. This is the Kerala mango achar.

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