Alphonso Mango Lassi Probiotic Indian Style Lowfat Drinkable Yogurt. Sprinkle a pinch of cardamom powder and refrigerate overnight or till it is chilled.Īdd small pieces of mango and give it a quick mix and serve. Pataks Mango Indian Style Pickle (2 tbsp) contains 3g total carbs, 2g net carbs. This step is optional but does help in getting rid of any moisture from the spices and salt. Shrikhand gets its extra flavour from earthenware also it soaks up any remaining water in the shrikhand making it thicker and creamier. Before you begin, take the spices and salt in small bowls and keep them in sunlight for 1 to 2 hours. Transfer the Shrikhand into any earthenware pot. Do not over blend it as the shrikhand will lose it’s consistency. Once the curd is thick and all the water is drained, blend mango, sugar and cardamom in a blender till smooth.Īdd hung curd to this and give it one quick run in the blender till everything is mixed and smooth. This will help remove any excess water easily from curd. Squeeze it and place something heavy over it. Using a muslin cloth or cheese cloth hang the curd for at least 1/2 an hour. You may also like to check out Elaichi Shrikhand. Mango season is incomplete without Maavina Hannu Gojju, Maavina Hannu khara, Instant Mango pickle or Mango Shrikhand. Mango Shrikhand is nothing but Mango flavoured yogurt that is absolutely rich, silky and creamy and is served chilled as dessert or with Poori. Mango Shrikhand is a dish that has to be made every season and it is so easy that it hardly takes an hour end to end to make this dessert. Stir mango pickle well and taste test it. Wash a nice firm green mango Chop it up finely Crackle mustard and curry leaves in oil add mango add salt and sugar chilli powder and mix well transfer to a bowl add some curd and mix well Serve.This is a updated picture.

After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Raw Mango 2 units Directions 1 Wash the mango and dry them with a clean paper towel. Instant Mango Pickle Recipe Step by Step pictures Take all your ingredients.You need some chilli powder too. Last few mangoes that are available in the market and we are trying to enjoy it to the last bit. Cover and set aside for 24 to 28 hours in a dry place.

Monsoon is here and it is the end of Mango season. 2 tablespoons methi mango pickle (or store bought mango pickle) 2 tablespoons fresh lemon juice 1 tablespoon dried fenugreek leaves (kasoori methi) salt taste Mix the above ingredients in a bowl and set aside to marinade for half an hour or longer.

Yogurt mangao pickle