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|Ripe alphonso mango||12|
|Turmeric powder||1 Teaspoon|
|Mustard powder||1 1⁄4 Cup (20 tbs)|
|Chili powder||125 Gram|
|Jaggery||1 1⁄4 Cup (20 tbs), crushed|
|Sesame seed oil||1 Liter|
|Vinegar||2 Cup (32 tbs) (Navsari Type)|
Serving size: Complete recipe
Calories 12421 Calories from Fat 9380
% Daily Value*
Total Fat 1065 g1637.7%
Saturated Fat 149.3 g746.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 13176 mg549%
Total Carbohydrates 770 g256.5%
Dietary Fiber 106.9 g427.8%
Sugars 596.4 g
Protein 62 g123.3%
Vitamin A 1110% Vitamin C 1254.9%
Calcium 153.4% Iron 223.4%
*Based on a 2000 Calorie diet
Heat oil with turmeric in a large patio or flat-bottomed pan.
Add mangoes and cook on medium heat for about thirty minutes.
Keep pan covered with an inverted lid with water on it.
Remove lid occasionally to turn mangoes so that they do not stick to pan.
Take care that water from lid does not fall into pan.
Remove mangoes from pan and place in a tray overnight.
They should be dull in colour and skin should be soft and shrivelled.
Clean garlic, cut each clove in half and smash.
Beat mustard with vinegar for fifteen minutes till strong enough to sting eyes and nose when sniffed.
Add chilli powder, salt, cloves and crushed jaggery and beat for another fifteen minutes.
Line an opaque jar with mustard mixture, and with a clean hand, dip mangoes one by one in remaining mixture and place in jar.
Pour any remaining paste on top.
Cover jar securely, wrap a cloth around lid and store for one month before use.
This pickle will keep for one year and is delicious with khichdi and kheemo.