Tender Mangoes In Brine
by Tarla Dalal
20 Aug 2013
This recipe has been viewed 24380 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
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
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
Method
- Method
- 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
| Energy | 1950 cal |
| Protein | 15 g |
| Carbohydrates | 510 g |
| Fiber | 54 g |
| Fat | 9 g |
| Cholesterol | 0 mg |
| Vitamin A | 6879 mcg |
| Vitamin B1 | 3 mg |
| Vitamin B2 | 3 mg |
| Vitamin B3 | 18 mg |
| Vitamin C | 831 mg |
| Folic Acid | 420 mcg |
| Calcium | 300 mg |
| Iron | 3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 60 mg |
| Potassium | 4680 mg |
| Zinc | 0 mg |
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