Tender Mangoes In Brine
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 14683 times
A simple but tasteful recipe that is extremely popular,espeacially in kerala,tamilnadu and some areas of karnataka,served with curd rice. Remember to choose tender raw mangoes,and leave the stem on, so that the pickle lasts for longer. Thick-skinned,bitter varieties are usually not preferred for this mild pickle
- Wash the mangoes (do not remove the stem, if any), drain and spread on a towel to dry. Keep aside.
- Add the half the salt, mix well and fill in a clean, dry glass or earthenware jar to marinate for 15 to 20 days. Stir the mangoes once a day with a clean dry spoon.
- Combine the mustard seeds powder, chilli powder, turmeric powder, asafoetida, vinegar and the remaining salt and mix well.
- Add to the marinated mangoes and mix well. Tie a muslin cloth over the neck of the jar and place it in the sun for 3 to 4 days. Store in an airtight container and use as required.
Nutrient values per jar
|Vitamin A||6879 mcg|
|Vitamin B1||3 mg|
|Vitamin B2||3 mg|
|Vitamin B3||18 mg|
|Vitamin C||831 mg|
|Folic Acid||420 mcg|
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