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Kat Keri (Diced Mango in Vinegar)
Method
- Peel, cut and wash the mangoes into very small pieces.
- Salt them for a couple of hours.
- Discard the water that comes out from the mangoes.
- Heat oil to boiling point, and then allow to cool.
- Add the mango masala, vinegar sugar, pieces of mangoes, finely chopped pieces of garlic, green chillies and salt. Mix well.
- Store in a sterilized glass jar.
- It will be ready for consumption in 4 days.
- After a months time (if not consumed) store in fridge.
Ingredients:
2 ½ kg - Rajapuri mangoes
250 gms - mustard oil
250 gms - mango masala for pickles
2 to 3 cups - cooking vinegar
2 cups - sugar
100 gms - garlic
50 gms - green chillies
salt to taste
2 ½ kg - Rajapuri mangoes
250 gms - mustard oil
250 gms - mango masala for pickles
2 to 3 cups - cooking vinegar
2 cups - sugar
100 gms - garlic
50 gms - green chillies
salt to taste
RECIPES BY ANITA RAHEJA
