Mustard achaar (18.11.07)

Achaars and Chutneys

1kg green mangoes

Salt to taste

2 Tbsp powdered chilli

125g mustard poeder

1 ball garlic

1 cup sugar

1 cup oil

2 Tsp tumeric

½ cup water

1 bottle white vinegar

Peel mangoes and cut off from pit in falttish pieces.

Marinate in salt and tumneric for a day.

Wash well and drain of all moisture.

Dry on cloth

Boil sugar and vinegar till sugar blended in.

Cool.

Meanwhile whisk mustard in water.

To mustard add chilli, salt, tumeric and oil and add to mangoes. Keep a few of garlic cloves whole and silver the remainder in rounds and add both to mangoes. Lastly add vinegar syrup. Mix well together. Pack in jars.

Leave on pantry shelves for a week or two. Thereafter store in fridge and serve when required.

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