This low carb green smoothie tastes great and provides healthy fats, lots of protein and necessary fiber, all in one glass. Better yet, the recipe comes together in less than …
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Method: 1 Wash mangoes well, leaving skin on, and cut into 2 cm chunks. 2 Add remaining ingredients and mix well. 3 Place in a large container, cover and leave for 3 days, tossing and stirring often. 4 If not using immediately, spoon atchar into sterilised jars, leaving 1,5 cm of space at the top. Seal tightly and... More ...
1 ¼ cup mango pieces cubed (heaped cup) 1 tbsp mustard seeds or 2 tbsp. mustard powder. ½ tsp methi seeds or menthulu or fenugreek seeds. 3 tbsp red chili powder (can reduce by ½ a tbsp.) 1 ½ tsp salt adjust as needed. 4 garlic cloves. 3 tbsp oil (sesame preferred, peanut is ok as well)
In a salad bowl, combine green mango (which is just firm unripened mango), red onion, chopped cilantro, roasted peanuts, and golden raisins. Make a quick cilantro dressing in the blender and pour over the top. When you’re ready to serve the green mango chaat, toss in the corn poha.
Chop mangoes to slightly large cubes of 1 inch, using a large knife. Optional for shelf-life: Sun dry each separately – spice powders, salt, garlic and chopped mangoes. Alternately you may heat them in oven at 60 to 70 C (140 to 160F) for 1 hour (avoid keeping salt in oven)