kannimanga achar



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Tender mango-1 kg

kashmiri chilly powder- 1tbsp


Red chilly powder- 3 tbsp

hing- 1/3 tsp

fenugreek powder-1/3 tsp

mustard powder-100 gm

salt-150 gm

gingelly oil- 2 tbsp

vinegar-1 tbsp


In a ceramic pot layer the mango and salt for 5 days. After 5 days separate the mango from salt water.

Heat a pan add oil and fry all masala powder , mix this with mango, vinegar and required salt water put this again into the same ceramic pot and seal with a banana leaf

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