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Its a konkani style mango pickle!
Can't wait to try. Amazing!
Wash and dry the mangoes properly. Cut and keep to dry again, maybe 1 hr or so. Put in a dry container and pour the salt. This can be kept for 2-3 days to soften or continue with next step.
Heat half of the oil, add in the mustard and fenugreek seeds. Put off flame as soon as the mustard starts spluttering or else it will burn. Add red chillies into this and mix well. Let it cool.
Make a paste in the blender and pour over the mangoes. It has to really cool down before you put it in. Mix well to coat all the mango pieces.
Heat the remaining quarter cup of oil. Leave to cool. Pour the cooled oil also over the mangoes.
If using immediately then mix the oil well with the mangoes. Or leave it as it is for 2 days or so.
SERVING: 8
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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