Achar, Pickles Cooking

Store it in a glass jar with an air tight lid. It keeps very weel if kept away from water. Always use a dry spoon when you have it and keep it covered and refrigerated.

Let the pickle “ripen” and sour up preferably 1 week, in the hot sun, make sure to stir frequently, Happy Pickling !

Cut each chili length wise in such a way that it’s joint on one side.

Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.

Add the pickle powder and salt. Mix well.

Cut each chili length wise in such a way that it’s joint on one side

next day add the vinegar/lemon juice

fenugreek, bay leaves, dill seeds, dry ginger, crushed red chilies and cinnamon.

With a damp towel, wipe the raw green mangoes clean and dry them with a paper towel throughly. Throughly dry your hands and knife. Carefully, peel the skin, deseed them and cut into very small pieces