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    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

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    You are here: Home / Uncategorized / Raw Mango in Salt

    by [Archana Potdar] · This post may contain affiliate links · 20 Comments

    Raw Mango in Salt

    We have "Amli" and "uman" that is raw mango preserved in brine and fish curry with rice at Kaki's place.
    Before I made these beauties I rang her up to confirm the method.
     Her Daughter-in-Law Sharayu(she is my friend too)  brought the stones and guided me as to arrange the mangoes in salt. Thanks Sharayu you are great.
    Since I did not have a big enough plastic tub to accommodate these raw mangoes and the stones to weigh them down  I put them in the big strong plastic bag.

     

     8 days under the rock and these are ready.Then transferred them to the bottle.. For 30 mangoes I used a bit more than ½ kg of coarse salt.
    Serve with rice, steaming hot,daal, pickle and papad tastes as good!!

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    1. tongue tickling.. yum 🙂

      Reply

    2. ummm tangy looking raw mango

      Deepa
      Hamaree Rasoi

      Reply

    3. Yumm..Absolutely mouth watering!!

      Reply

    4. Slurp,mouthwatering here..

      Reply

    5. This is a brilliant idea...I love this pickle.

      Reply

    6. Very yummy! Tingles with the taste buds...

      Reply

    7. Slurp....I love them...Nice post

      Reply

    8. Hey these are my fav too...can u tell me why the stone is used....and can u share the correct measurement of salt...

      Reply

    9. yumm yumm for curd rice..

      Reply

    10. just reading this recipe make my mouth water 🙂

      Reply

    11. Wow- these are to die for pickles! we call these vadu mangais and make it much the same way as you did -- but I am curious about those long stringy green things also floating atop in the bag... what are they??

      Reply

    12. tangy mangoes.goes well with curd rice.

      Reply

    13. Looks yum and mouthwatering !!

      Reply

    15. @Nisa - I used about 1 1/2 cups (standard measures)more than half kg.
      The stone weighs down the mangoes and the salt enters the mango also. In the past I have tried making these without the stones and the mangoes had to be binned.
      @Priya: Those green strings are green chillies. i should have used the local fiery ones for better taste.But 🙂 did not used the ones at home.

      Reply

    16. Finger-licking good. I miss raw mangoes so much here:( This pictures are very tempting...

      Reply

    17. you comment made me laugh 🙂

      Reply

    18. this pickle looks fabulous mouthwatering

      Reply

    19. Thanks gals! I wait for your delicious comments.:)

      Reply

    20. very simple ,tangy and mouth watering pickle....superb!!

      Reply

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