Mango Pickle ( South Indian Recipe )
by Tarla Dalal
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The raw mango is so closely associated with the indian cuisine,that almost every community has an array of recipes-especially pickles-that employ this seasonal treasure. Here is a typical south indian recipe.
- Wash the mango pieces thoroughly, drain and spread them on a towel to dry (preferably can dry them under the sun).
- Combine the salt, chilli powder and mustard seeds together in a bowl and keep aside.
- Heat the oil in a pan till its smoking point and keep aside. When cool completely add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain.
- Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well.
- Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.
Nutrient values per jar
|Vitamin A||7801.9 mcg|
|Vitamin B1||1.4 mg|
|Vitamin B2||1.4 mg|
|Vitamin B3||8.6 mg|
|Vitamin C||398.9 mg|
|Folic Acid||201.6 mcg|
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