New Delhi, June 2 Food connects the dots of life like nothing else. With the onset of summers, tangy and sweet mangoes and nutty coconuts are great for pickles, chutneys, murabbas and jams of all sorts.
Neha Mathur, a dentist by profession and a founder of WhiskAffair by passion shares the 'Hing Ka Achar' and slightly pinkish in colour 'Solkadhi' recipes that deeply connects with her childhood memories:
Hing ka Achar
Ingredients:
2.5 kg Raw Mango
½ kg Salt
50 g Hing
200 g Kashmiri Red Chilli Powder
Method:
Wash the mangos and wipe them with a kitchen cloth.
Peel the mangoes and cut them into thin slices.
Spread the mango slices on a clean cloth and let them dry for 2-3 hours.
Mix all the ingredients in a bowl.
Transfer the pickle in clean glass jars and keep in strong sun for 3-4 days.
Bring the jars inside and keep them for another 10-12 days.
The pickle is ready to serve after 12-15 days of making.
Solkadhi
Ingredients:
15-20 pieces of dried kokum
1 cup grated fresh coconut
salt to taste
½ inch piece of ginger
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