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Before you jump to Mango Atchar/Pickle recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won't be able to resolve the problems of the environment. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not running as economically as they should. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and also 0F. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.
From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty uncomplicated to live green, of course. It's concerning being practical, most of the time.
We hope you got insight from reading it, now let's go back to mango atchar/pickle recipe. You can cook mango atchar/pickle using 7 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Mango Atchar/Pickle:
- Prepare 3 cups of hard green baby mangoes sliced into bite sized pieces.
- Provide 3 Tbsp of mustard seeds (half to be crushed and half left whole).
- You need 2 Tbsp of atchar masala.
- You need 1 Tbsp of salt.
- Get 4 Tbsp of red chilli powder.
- Use 4 cloves of garlic (thinly crushed).
- Take of Cooking oil.
Steps to make Mango Atchar/Pickle:
- Place mango pieces in an airy container and sundry for a whole day. This takes out some unnecessary moisture in your mangoes.
- Transfer mangoes to a bowl and add salt, mustard powder/seeds, masala, chilli powder, and garlic. Stir the mixture together then add a few tablespoons of oil (2 to 3). Stir the mixture again until it looks wet and completely combined (spices stick to the mangoes...make sure not too many spices are loose).
- Cover the container with a tight lid and let sit for 24hrs. This gives the mangoes time to release some of their remaining juices and to fully incorporate with the rest of the ingredients.
- Meanwhile, estimate how much oil you'd need to cover the top of the contents when it's time to transfer your atchar into a jar. Heat the oil until it almost burns then cool it back to room temperature.
- Once the oil has cool, transfer the mango atchar into a jar, 2 spoonfuls at a time and adding oil after each time until all the contents get into the jar. Add oil one last time until it just covers the top of the atchar. DO NOT STIR! as this will detach the spices from the mangoes. You want to make sure that as you eat your atchar everything in the jar is running out at the same time, otherwise to remain with a spice mix that you do not want to eat by itself in the end.
- You can either refrigerate your mango atchar right away and consume within a month or allow to mature in the sun for a week and keep longer.
- Enjoy with curry dishes or anything that meets your fancy!.
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