Mango pickles (Maangaiy urukaiy) from Beyond Curry Indian Cookbook: A Culinary Journey Through India (page 118) by Denise D'silva Sankhé

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced fenugreek flatbread (Methi theplas); Vegetable makhanwala

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coconut vinegar or white vinegar for palm vinegar. Allow to pickle from 15 days to 1 month.

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