Mango Pickle ( South Indian Recipe )
by Tarla Dalal
20 Aug 2013
This recipe has been viewed 263393 times
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.
Mango Pickle ( South Indian Recipe ) recipe - How to make Mango Pickle ( South Indian Recipe )
Preparation Time: Maturing Time: 7 To 8 Days Cooking Time: Total Time:
Makes 1 jar
10 to 12 medium sized raw mangoes , cut into big pieces with the seed
3/4 cup salt
1/2 cup chilli powder
1/2 cup mustard seeds ( rai / sarson)
2 1/2 cups sesame (til) oil
1 tsp fenugreek (methi) seeds
1/2 tbsp asafoetida (hing)
1/2 tbsp turmeric powder (haldi)
Method
- Method
- 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
| Energy | 5436 cal |
| Protein | 7.2 g |
| Carbohydrates | 244.8 g |
| Fiber | 25.9 g |
| Fat | 504.3 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 144 mg |
| Iron | 1.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 28.8 mg |
| Potassium | 2246.4 mg |
| Zinc | 0 mg |
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