MANGO ATCHAAR

10-15 Mango cut into wedges             
2 tsp salt                                                
½ tsp Arad… mix and leave aside              
Drain then add                                      
2 Tblspn methi masala.
1Tblspn fine red chilllies.
1/2 tsp mustard powder.
 In a pot 3/4 cup sugar ,2 Tblpsn maizena ,1/2 cup water , 1/2 cup vinegar boil and throw over mangoes then make vagaar with rye ,tal curry leaves ,garlic and pour over mangoes.

MANGO AND CARROT MIX

2kg mangoes (peel 1kg and leave 1kg with skin).
1 kg carrots.
1 bottle mayonnaise (790g).
1 bottle salad cream (790g).
1/2 cup methi masala.
Salt to taste.
  Cut carrots and mangoes into pieces and process in food processor until course. Add remaining ingredients and mix well. Keep refrigerate

CARROT MANGO ATCHAAR
2kg mangoes and carrots (1-1/4 kg mangoes n 3/4 kg carrots)
4 cloves garlic.
Green chillies to taste.
1/2 cup mustard powder.
3/4 cup oil.
2 cups sugar.
1-1/2 cups water.
1/2 cup maizena.
2 cups white vinegar.
Fine red chillies to taste.
Salt to taste.
1/2 cup methi masala.
1/2 cup oil.
3 tsp mustard seeds.
3-4 sprigs limri/curry leaves leaves.

 Grate 1/4 of the mangoes and carrots, cut the rest into suitable size pieces. Chop the garlic and green chillies finely. Place mustard powder and oil in food processor. Make a thick syrup with sugar and water, allow to cool slightly (keep warm). Mix maizena with a little water and add to vinegar which has been brought to the boil and stir well to avoid lumps, cook until thick. Process mustard powder, oil, syrup n maizena mixture until smooth. Pour mixture over mangoes and carrots .Add garlic, green chillies, red chillies to taste salt and methi masala, mix all together. Make vagaar with oil, mustard seeds and limrie leaves, pour over achaar and mix well. Keep refrigerated

PINEAPPLE ATCHAAR
2 pines – thinly sliced
1 green pepper – thinly sliced
1 red pepper – thinly sliced
1-2 green apples – thin
triangles
Add to the above :
3 Tables apricot jam
3 Tblsp methi masala
Boil :
3 cups white. Vinegar
3/4 cup sugar
1/2 cup maizena – Add
Vagaar:
2 tsp tal
2 tsp mustard seeds
Curry leaves
Add & mix well.