Raw mango pickle- Gujarati style
I have mentioned in my earlier post that I love to make pickles of different varieties and as I have already made Punjabi mango pickle and a Marawari mango and chick pea pickle which have a lots of masalas,so thought of making this simple Gujarti pickle/athanu ,which have less spices in comaparison to North Indian style pickles
I have peeled the mango slices before chopping ,but this is optional,you can also make this without peeling the mangoes.You can use readymade pickle masala to make this, which is very easily available in all the Indian stores and I have also posted -Gujarati pickle masala recipe
Raw mango pickle- Gujarati style
I have mentioned in my earlier post that I love to make pickles of different varieties and as I have already made Punjabi mango pickle and a Marawari mango and chick pea pickle which have a lots of masalas,so thought of making this simple Gujarti pickle/athanu ,which have less spices in comaparison to North Indian style pickles
I have peeled the mango slices before chopping ,but this is optional,you can also make this without peeling the mangoes.You can use readymade pickle masala to make this, which is very easily available in all the Indian stores and I have also posted -Gujarati pickle masala recipe
Finally April! The beginning of a new season and warmer days. After a long time off, for celebrating Easter in Åre, and a nasty cold that I got just before the journey, I’m now charged with new energy and longing for the barbecue season!
Today’s recipe is a refreshing early spring beluga lentil salad with kale and pomegranate served with lemon-tahini dressing. This is a great vegan and gluten-free midweek dinner recipe. Packed with proteins, healthy fats and vitamins you really want in your diet after all winter and early spring holidays. This lentil salad is just perfect for a Meatless Monday!
