- Recipes Home
- Interest Groups
Kangra Mango Pickle Recipe
|Green mangoes||2 Kilogram (Tender)|
|Salt||3⁄4 Cup (12 tbs)|
|Chili powder||100 Gram|
|Fenugreek seeds||50 Gram|
|Turmeric powder||1⁄2 Teaspoon|
|Mustard oil||1⁄2 Kilogram|
|Asafoetida||3⁄4 Pinch (Tiny Pinch)|
Serving size: Complete recipe
Calories 6260 Calories from Fat 4642
% Daily Value*
Total Fat 527 g810.1%
Saturated Fat 63.2 g316.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 70856.3 mg2952.3%
Total Carbohydrates 439 g146.3%
Dietary Fiber 90.2 g360.8%
Sugars 303.8 g
Protein 37 g74.3%
Vitamin A 949% Vitamin C 1191.2%
Calcium 81.8% Iron 244.8%
*Based on a 2000 Calorie diet
Place in a thali and apply a little mustard oil to them.
Roast methi over a slow fire on a griddle and powder fine.
Crush raw ajwain to a rough powder.
Apply these with salt, chilli and turmeric powders to mango fingers.
Place asofoetida, red chilli and a few drops of mustard oil in a flat plate.
Place a red, hot coal over these and cover plate with the mouth of the upturned jar into which pickle is to be stored.
As soon as the jar is filled with smoke, fill with pickle and close jar.
Next day, open jar and pour in the remaining mustard oil.
Close and store.
Will keep several months.