Kochechi dried mango is prepared from fresh raw mango slices. These slices are mixed with asafetida (hing) and salt. They are sundried so that they preserve the nutrients and stay intact for a long period.
Kochechi dried mango can be used to make pickles as and when needed, even during off-seasons. Before preparation, soak the mango slices for half an hour in warm water. They invoke a nostalgic tangy taste, and is best served with rice and curd.
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