Ad
related to: authentic mango pickle recipe
Search results
Results from the WOW.Com Content Network
Kadumanga – a special kind of mango pickle from Kerala, India, made from tender mango. This is a variation of mango pickle. This kind of pickle is made from tender mango. [6] The small mangoes are collected when the mangoes just start to grow. In this pickle the mango is not cut into pieces; the whole mango is prepared as a form of pickle.
Chhundo (Gujarati: છૂંદો, Hindi: छुन्दो) is a kind of Indian pickle preparation as well as a condiment mostly made out of grated green mangoes, used in cuisine of the Indian subcontinent as an accompaniment to the main meal that consists of Roti, Sabzi and other food items. [1]
The pickles used in Uttarandhra differ from those of other regions of Andhra Pradesh. Avakaya (ఆవకాయ) is a mango pickle which is part of a standard Andhra meal. Pieces of mango are coated with mustard powder, red pepper powder, and salt, then sun-dried, and finally soaked in sesame oil to give the pickle extended shelf life. The ...
For premium support please call: 800-290-4726 more ways to reach us
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
The Hyderabadi pickle (Sindhi: حیدرآبادی اچار) is a type of Pakistani pickle originating from Hyderabad, Sindh, Pakistan. [1] The pickle can come in various flavours, from a delicate mixed assortment of fruits (most notably mangos ) and vegetables matured through natural processes, and carefully selected spices made and preserved ...
Lon'che (pickle) – Maharashtrian and Indian pickles in general are prepared using a base of salt, oil and spices. [79] Vegetables and fruits commonly used for pickling in Maharashtrian cuisine include unripe mango, lemons, Aonla, green chillies and Bhokar. [80] Less commonly garlic, ridge gourd etc. are also used.
Amba or anba (Arabic: عنبة [a], Hebrew: עמבה [b]) is a tangy mango pickle condiment of Baghdadi Jewish origin, and was typically prepared for Shabbat. [1] It is typically made of pickled green mangoes, vinegar, salt, turmeric, chilies, and fenugreek. It is somewhat similar to savoury mango chutneys.
Ad
related to: authentic mango pickle recipe