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Recipes >> Pickle, Achar Recipes > Mango Kasundi

Mango Kasundi

Mango Kasundi
Prep Time
4 Days
Cook Time

20 Mins
Serves

As Desired
Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended.
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Source:  KhanaPakana.com
3 Ratings
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Ingredients

  • Mangoes, peeled, finely sliced, 2 kg
  • Sun-dried for 4 days
  • Tamarind (imli), lemon-sized balls,
  • soaked in 1 cup vinegar for 1 hour 2
  • jaggery (gur),
  • soaked in 1 cup vinegar 2 cups / 400 gm,
  • Grind to a paste with 4 tbsp vinegar
  • Dry red chillies (sookhi lal mirch) 10
  • Turmeric (haldi) powder 2 tbsp
  • Mustard seeds (rai) 100 gm
  • Ginger (adrak), sliced 2 tbsp / 24 gm
  • Garlic (lasan), sliced 1 tbsp / 12 gm
  • Cumin (jeera) seeds 100 gm
  • Fenugreek seeds (mithi dana) 100 gm
  • Gingelly or groundnut oil 2 cups / 400 ml
  • Garlic (lasan), chopped 1 tbsp / 12 gm
  • Ginger (adrak), chopped 2 tbsp / 48 gm
  • Vinegar (sirka) 1 3/4 cups / 350 ml

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Cooking Directions

  1. Mash the tamarind, strain and keep the extract aside.

  2. Cook the jaggery-vinegar mixture till blended.

  3. Heat the oil in a wok (kadhai), fry the garlic and ginger for 3-4 minutes.

  4. Add the ground chilli paste and fry further for 3-4 minutes.

  5. Add the mango, jaggery mixture, tamarind extract, and vinegar, cook for 15 minutes till well blended.

  6. Add salt if required.

  7. Cool and preserve in sterilized jars.

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