You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Chutney > Tender Mangoes In Brine Tender Mangoes In Brine by Tarla Dalal 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 Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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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 jarEnergy1950 calProtein15 gCarbohydrates510 gFiber54 gFat9 gCholesterol0 mgVitamin A6879 mcgVitamin B13 mgVitamin B23 mgVitamin B318 mgVitamin C831 mgFolic Acid420 mcgCalcium300 mgIron3 mgMagnesium0 mgPhosphorus0 mgSodium60 mgPotassium4680 mgZinc0 mg