Ingredients
1 whole Raw (unripe) Mango
1/4 cups Chili Powder
1/4 cups Fenugreek Powder
1/4 cups Mustard Powder
1/4 cups Salt
1/2 Tablespoons Turmeric
1/4 cups Vegetable Oil
Method
Sources
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Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Indian pickle spice — mango achar, lime pickle, mixed pickle
Dried green mango powder — tangy sourness for chaat and curries
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Indian cooking techniques and spice mastery
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Indian pickle spice — mango achar, lime pickle, mixed pickle
Dried green mango powder — tangy sourness for chaat and curries
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Indian cooking techniques and spice mastery
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut mango into small slices and place in a large bowl. Add spices and oil and stir well, coating well. Transfer to an air tight jar and seal tight! Leave sealed on the counter for 3-4 days. After 4 days, stir well then move to the fridge and it will keep for many weeks or months! Serve 1 teaspoon (or more if you want!) as a spicy condiment to any sandwich, rice or curry dish.