{"id":17884,"date":"2014-10-25T04:10:53","date_gmt":"2014-10-25T04:10:53","guid":{"rendered":""},"modified":"2014-10-25T05:10:31","modified_gmt":"2014-10-25T05:10:31","slug":"Marisa-Sung-s-Diwali-Delicacies","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17884","title":{"rendered":"Marisa Sung’s Diwali Delicacies"},"content":{"rendered":"

Aamba Khatta = Sweet and Sour Mango Pickle<\/strong><\/p>\n

Ingredients:<\/strong>
\n1\/4 cup of canola oil
\n2 tsp. black mustard seeds
\n1 1\/2 tsp. green cardamom pods
\n1\/2 tsp. whole cloves
\n12 fresh curry leaves
\n5 chilies de arbol, stemmed
\n1 cinnamon stick; halved
\n1 tsp. ground turmeric
\n1\/2 tsp. ground chile powder; like cayenne
\n2 green unripe mangoes, unpeeled, pitted, quartered, and sliced 1″ thick
\n1\/2 cup Organic Indian White Honey
\n1 tbsp. Himalayan salt<\/p>\n

Steps:<\/strong>
\n1. Heat oil in a 4 quart saucepan over medium heat.
\n2. Cook mustard seeds, cardamom, cloves, curry leaves, chilies and cinnamon until seeds pop; 1-2 mins.
\n3. Add turmeric, chile powder, and mangoes; cook until mangoes are tender; 8-10 mins.
\nAdd honey, salt, and 1 1\/4 cups of water; simmer until honey is dissolved, for 2-3 mins. and let it cool.<\/p>\n

Kawa Kawa Kawa<\/strong>
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