Hot Mango Pickle Recipe
Ingredients
| Raw mangoes | 1 Kilogram | |
| Mustard seeds | 25 Gram | |
| Asafoetida | 1 Teaspoon | |
| Chilli powder | 25 Gram | |
| Turmeric powder | 2 Tablespoon | |
| Oil | 500 Gram | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 5379 Calories from Fat 4563
% Daily Value*
Total Fat 517 g795.5%
Saturated Fat 67.7 g338.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 687 mg28.6%
Total Carbohydrates 214 g71.3%
Dietary Fiber 36.8 g147.1%
Sugars 152.6 g
Protein 17 g33.8%
Vitamin A 301.6% Vitamin C 502.6%
Calcium 35.5% Iron 109.9%
*Based on a 2000 Calorie diet
Directions
1. Wash the mangoes and cut into small pieces.
2. Keep in a bowl and sprinkle salt and turmeric powder over it.
3. Keep aside for 6 hours.
MAKING
4. In a skillet heat oil until smoking. Toss in asafoetida and mustard seeds.
5. When seeds stop spluttering take off from fire.
6. Let it cool and mix chilli powder.
7. Squeeze out water from mangoes.
8. Keep in a clean jar and pour oil on top.
SERVING
9. Keep aside for 6 days before using it.
Chef
