Mango Pickle(Achari ya Maembe)
KSh 350.00
Mango pickle, also known as achari ya maembe in kiswahili, is a traditional Indian condiment made from raw mangoes, spices, and oil:
Ingredients
The main ingredients are green mangoes, hot oil, chilies, and a variety of spices.
Preparation
The mangoes are cut into medium-sized pieces, wiped clean, and then pickled.
Taste
Mango pickle has a bold, tangy flavor with a harmonious balance of sourness and spice.
Serving
Mango pickle is eaten with a variety of dishes.
Storage
Mango pickle should be stored in a cool, dry place. The mustard oil should float above the pickle it act as preservation
Mango pickle, also known as achari ya maembe in kiswahili, is a traditional Indian condiment made from raw mangoes, spices, and oil:
Ingredients
The main ingredients are green mangoes, hot oil, chilies, and a variety of spices.
Preparation
The mangoes are cut into medium-sized pieces, wiped clean, and then pickled.
Taste
Mango pickle has a bold, tangy flavor with a harmonious balance of sourness and spice.
Serving
Mango pickle is eaten with a variety of dishes.
Storage
Mango pickle should be stored in a cool, dry place. The mustard oil should float above the pickle it act as preservation
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Taste
Mbirimbi fruit has a strong salty and sour taste. The pickle is made with a variety of spices and seasonings, including red chilies, fenugreek seeds, paprika, and onion.Preparation
Mbirimbi pickle is made by washing and cutting the fruit into small pieces, then soaking it in salt overnight. The water is poured off, and the fruit is mixed with a fried spice paste.Uses
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Mbirimbi pickle (Achari ya Mbirimbi)-250g
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Mbirimbi fruit has a strong salty and sour taste. The pickle is made with a variety of spices and seasonings, including red chilies, fenugreek seeds, paprika, and onion.
Preparation
Mbirimbi pickle is made by washing and cutting the fruit into small pieces, then soaking it in salt overnight. The water is poured off, and the fruit is mixed with a fried spice paste.
Uses
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available in lamu and Mombasa
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