\u00a0<\/p>\n
MANGOE MAZIENA ATCHAAR<\/span><\/strong> CONDENSE MILK ATCHAAR<\/span><\/strong><\/p>\n 1 kg mangoes cleaned and cut.<\/span> MANGO AND CARROT MIX<\/span><\/strong><\/p>\n 2kg mangoes (peel 1kg and leave 1kg with skin).<\/span> 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<\/span><\/p>\n LEMON ATCHAAR RECIPE<\/span><\/strong> And 2 tsp paprika, 1 tblsp coarse salt, 2 tblsp red coarse chillies, white vinegar to cover bottle and a few green chillies.<\/span><\/p>\n \u00a0<\/span><\/p>\n \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0 MANGOE MAZIENA ATCHAAR10 to 15 mangoes cut in slice, add 2tsp salt,1\/2 tsp arad and mix and leave aside.After about 1 hour drain in colander Do not rinse and add 2 tblsp methie masala, 1 tblsp red fine chillie, and \u00bd tsp mustard powder.Mix everything together. In a pot put \u00be cup sugar, 2 […]<\/p>\n","protected":false},"author":1,"featured_media":51478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[100],"tags":[],"class_list":["post-19033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-achaars-and-chutneys"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/06\/SWEET-N-SOUR-ACHAR.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-4WZ","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-27 14:54:12","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/19033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=19033"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/19033\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/51478"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=19033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=19033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=19033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
10 to 15 mangoes cut in slice, add 2tsp salt,1\/2 tsp arad and mix and leave aside<\/span>
.After about 1 hour drain in colander<\/span>
Do not rinse and add 2 tblsp methie masala, 1 tblsp red fine chillie, and \u00bd tsp mustard powder.<\/span>
Mix everything together.<\/span>
In a pot put \u00be cup sugar, 2 tblsp maziena,1\/2 cup water,1\/2 cup vinegar and. boil together and add to mangoes mixture. Make vagaar with oil,rye,thill,garlic,and limrie.<\/span>
Throw over mangoes. Bottle and leave in fridge.<\/span><\/p>\n
1 tin condensed milk.<\/span>
1 cup mayonaise.<\/span>
I tsp arad.<\/span>
1 tsp salt.<\/span>
2 to 3 tblsp methie masala.<\/span>
Make vagaar with rye and limrie<\/span><\/p>\n
1 kg carrots.<\/span>
1 bottle mayonnaise (790g).<\/span>
1 bottle salad cream (790g).<\/span>
1\/2 cup methi masala.<\/span>
Salt to taste.<\/span>
Cut carrots and mangoes into pieces and process in food processor until course. Add remaining ingredients and mix well. Keep refrigerate
<\/span>
CARROT MANGO ATCHAAR<\/span><\/strong>
2kg mangoes and carrots (1-1\/4 kg mangoes n 3\/4 kg carrots)<\/span>
4 cloves garlic.<\/span>
Green chillies to taste.<\/span>
1\/2 cup mustard powder.<\/span>
3\/4 cup oil.<\/span>
2 cups sugar.<\/span>
1-1\/2 cups water.<\/span>
1\/2 cup maizena.<\/span>
2 cups white vinegar.<\/span>
Fine red chillies to taste.<\/span>
Salt to taste.<\/span>
1\/2 cup methi masala.<\/span>
1\/2 cup oil.<\/span>
3 tsp mustard seeds.<\/span>
3-4 sprigs limri\/curry leaves leaves.<\/span><\/p>\n
12 limes cut in four, add 2 tsp coarse salt and 1 tsp Arad<\/span>
Leave it in the dish for a week, mixing it every day.<\/span>
After week drain the lemons<\/span><\/p>\n