Food Stories: ‘Tis the season of the Mango
Parsi Cuisine
Parsi Cuisine
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Ingredients

  • 2 ½ unripe (kerrie) mangoes
  • ½ to ¾ cup freshly grated garlic
  • 5 green chillies finely chopped
  • 6 to 8 oz vinegar
  • 2 to 4 oz oil
  • 2/3 tbsp fenugeek seeds
  • 2/3 tbsp black onion seeds
  • 2/3 tbsp fennel seeds
  • 1 tsp red pepper powder
  • 1 tsp crushed red pepper
  • 1 level tsp turmeric powder
  • Salt to taste
  • 2 ½ unripe (kerrie) mangoes
  • 1 ½ tsp salt
  • ½ cup water
  • 12 to 14 oz sugar
  • ½ tsp powder red pepper
  • 2 tbsp grated coconut
  • ¼ tsp black pepper powder
  • ½ cup chopped walnuts
  • ½ cup blanched sliced almonds
  • ½ cup raisins
  • ½ cup vinegar
  • 1 cup oil
  • ½ cup garlic 4 tbsp heaped brown mustard seeds (rai)
  • 2 tbsp crushed red pepper
  • 2 ½ chopped unripe (kerrie)
  • Mangoes with skin
  • 2 tbsp salt
  • ½ vinegar
  • ½ to ¾ gallon milk
  • 4 to 6 oz powder milk
  • 5 tbsp rice flour
  • 4 to 5 fully ripe mangoes A few drops of rose water and kewra water
  • 8 to 12 oz sugar
  • 6 to 8 green cardamom
  • A few strands of saffron

Instructions

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