Aksa Foods & Spices

Edappally, Kochi, Kerala

Cut the mango into small dices and remove the pit. Add salt and turmeric and keep it aside for 5-6 hrs.Add Aksa Mango Pickle Powder, red chilly powder and mix it well. Roast fenugreek seeds, dry grind it and keep it aside. Heat oil in a pan. Add mustard seeds and when they start to splutter, add asafoetida. Allow it to cool. When the oil becomes room temperature, mix it with the mango pieces.Add the roasted fenugreek powder and mix well. Serve with rice and curd.

Pouch :300 g

Cut the mango into small dices and remove the pit. Add salt and turmeric and keep it aside for 5-6 hrs.Add Aksa Kadu Mango Pickle Powder, red chilly powder and mix it well. Roast fenugreek seeds, dry grind it and keep it aside. Heat oil in a pan. Add mustard seeds and when they start to splutter, add asafoetida. Allow it to cool. When the oil becomes room temperature, mix it with the mango pieces.Add the roasted fenugreek powder and mix well. Serve with rice and curd.

Pat dry them and steam the lemons in a vessel for 8-10 minutes. Remove from the flame and allow it to cool and then dry the lemons using a clean dry cloth. Slice each of the lemon pieces into 8 pieces. If they are small ones, slice them into 4-6 pieces, put in a table spoon of salt and mix it. In a kadai / cheenachatti / pan heat the oil and splutter the mustard seeds.

Add Aksa Lemon Pickle powder, turmeric powder and salt. Add garlic, ginger and green chillies and stir, till their colour changes. Lower the flame and add the chilly and Mix it well and switch off the flame. Add the vinegar and transfer everything into a dry bharani /glass / ceramic jar.

Start using the lemon pickles (naranga achar) after 3-4 weeks.

Pat dry them and steam the white lemons in a vessel for 8-10 minutes. Remove from the flame and allow it to cool and then dry the lemons using a clean dry cloth. Slice each of the lemon pieces into 8 pieces. If they are small ones, slice them into 4-6 pieces, put in a table spoon of salt and mix it. In a kadai / cheenachatti / pan heat the oil and splutter the mustard seeds.Add Aksa White Lemon Pickle powder, turmeric powder and salt. Add garlic, ginger and green chillies and stir, till their colour changes. Lower the flame and add the chilly and Mix it well and switch off the flame. Add the vinegar and transfer everything into a dry bharani /glass / ceramic jar.Start using the lemon pickles (naranga achar) after 3-4 weeks.