Whosayna’s Mango Carrot Chilli Atchar

Name: Whosayna’s Mango Carrot Chilli Atchar
Cuisine: Indian
Ingredients: 8-9 Raw Mangoes (cut in cubes, with peels); 4 Carrots (thick jullienes); 1/4 kg Green Chillies; 1 cup Rock Salt; 1/2 tsp Turmeric powder; Tempering/Vaghaar:; 3 Whole Garlic (pound coarsely); 1 cup Rai Kuria (splitted Mustard seeds without skin); 1/4 cup Coriander seeds (grind coarsely); 1/2 tsp Fenugreek seeds (grind with coriander seeds); Salt (as required); 3-4 tsp Chilli powder; 1 tbsp ready Atchar Masala; 1/2 tsp Turmeric powder; 1 tsp BlackPepper corns; 1 tsp Cloves; 4 cups Oil

Husseina Nazir @cook_12708392

Whosayna’s Mango Carrot Chilli Atchar

Husseina Nazir @cook_12708392

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Ingredients

8-9Raw Mangoes (cut in cubes, with peels)
4Carrots (thick jullienes)
1/4 kgGreen Chillies
1 cupRock Salt
1/2 tspTurmeric powder
Tempering/Vaghaar:
3Whole Garlic (pound coarsely)
1 cupRai Kuria (splitted Mustard seeds without skin)
1/4 cupCoriander seeds (grind coarsely)
1/2 tspFenugreek seeds (grind with coriander seeds)
Salt (as required)
3-4 tspChilli powder
1 tbspready Atchar Masala
1/2 tspTurmeric powder
1 tspBlackPepper corns
1 tspCloves
4 cupsOil

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Steps

1

Mix all well and keep on strainer overnight next day sundry till it's semi dried up, make sure it's not totally dried up.
Can dry mango, chillies and carrots separately as each dries differently.
Tempering/Vaghaar:
In a big pot put oil and keep on flame as it heats up add garlic, blackpepper and pounded cloves let it saute nicely but not browned up add all masalas and cook till nice aroma arises keep stirring.
2

Keep of flame and let it cool completely then add dried mango, chillies and carrots, mix well and store in jar.
If weather very hot keep in fridge.
After a week can use