Tender Mangoes In Brine

Tender Mangoes In Brine

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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

Tender Mangoes In Brine recipe - How to make Tender Mangoes In Brine

Preparation Time:    Maturing Time:  3 To 4 Days   Cooking Time:    Total Time:     Makes 1 jar
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10 to 15 small raw mangoes (approx. 500 gm)
3/4 cup salt
1/4 cup mustard seeds ( rai / sarson) , coarsely powdered
1/4 cup chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 tbsp vinegar

  1. Wash the mangoes (do not remove the stem, if any), drain and spread on a towel to dry. Keep aside.
  2. 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.
  3. Combine the mustard seeds powder, chilli powder, turmeric powder, asafoetida, vinegar and the remaining salt and mix well.
  4. 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
Energy1950 cal
Protein15 g
Carbohydrates510 g
Fiber54 g
Fat9 g
Cholesterol0 mg
Vitamin A6879 mcg
Vitamin B13 mg
Vitamin B23 mg
Vitamin B318 mg
Vitamin C831 mg
Folic Acid420 mcg
Calcium300 mg
Iron3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium60 mg
Potassium4680 mg
Zinc0 mg