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Kadumanga Kari – Tender Mango Pickle with Fenugreek
Ingredients of Kadumanga Kari
Makes: 6kg
5 kg tender mangoes
500 gms salt
100 gms fenugreek seeds (methi) dry roasted and ground
500 gms red chilli powder
Method of Preparation of Kadumanga Kari
- Wash mangoes and dry thoroughly. Slice off both ends of mango keeping seeds intact.
- Mix mangoes with salt in a dry stoneware pot and leave for 2 days.
- Sprinkle spice powders over mangoes, mix well and cover with a piece of cloth dipped in sesame seed oil. Close tightly and seal with wax if possible.
- Use after a month.
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