and can’t recall one as satisfying as Mango Pickle’s: half a roasted free-range bird in creamy ghee and cinnamony garam masala with roasted mushrooms and oven-dried tomatoes. But the pork ...

Marisa Paolillo, the chef-partner at Mango Pickle, burns through ideas so quickly ... with a cinnamon-tinged garam masala and oven-dried tomatoes.

Whether you are eating paratha or puri, dal chawal, chhole chawal, kadhi chawal, or any other desi comfort dish, a dash of mango pickle masala or a slice of it can instantly add depth to the dish.

Salted green mango was sun-dried and pickled in a coriander ... With eggplants just appearing this spring, this pickle masala makes for a spicy coating — refrigerate it for up to three weeks.

Add masala paste to the mango pieces and mix well. - Now take a pan and add some oil, hing and mustard seeds. After it cools you can add tadka to the mango pieces. Your pickle is ready.

3. Mix all the spices to make a pickle masala and set this aside. 4. Take a deep mixing bowl and mix the mango and the pickle masala gently using both hands. Add half of the rapeseed oil to it ...

mango powder and salt to taste. Then add some mustard oil and lemon juice to it. With the help of a knife, make slits in the middles of the chillies and stuff them with the prepared pickle masala.

Now you can turn your boring parathas interesting, with the leftover pickle masalas. Just mix and finely mash the veggies and add a spoonful of pickle masala and indulge in those achari parathas ...