Kundri pickle & Fresh mango pickle in mustard oil from the kitchen of Ms Bajoria
Ingredients
1 Kg Kundri , washed , wiped , sliced to desired thickness
250 gms Mustard oil , heated through
200 gms Achaar Masala
Method
Add masala to the mustard oil while it is still hot but not over the flame.
Mix in the sliced Kundri
Stir to incorporate all ingredients.
It’s not ready to serve.
Will last in the fridge up to 10 days,
Needless to say it will remain as crunchy , therefore better to make it in smaller batches.
Mango Pickle
Follow the same procedure as in the above pickle except , salt the mango pieces along with a little haldi powder.
Let it stand for approximately an hour an half
Squeeze to remove water and continue with the process as mentioned above .
A little more masala than in the Kundri pickle should be used.
