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Stuffed Sour Mango Pickle Recipe
|Medium mangoes||1 Kilogram (Raw)|
|Red chili powder||2 Teaspoon|
|Thymol mustard seeds||1 Teaspoon|
|Oil||250 Milliliter (Use As Much To Cover The Mangoes)|
|Ground mustard seeds||100 Gram|
|Onion seeds||2 Teaspoon|
|Methi seeds||25 Gram|
Serving size: Complete recipe
Calories 3323 Calories from Fat 2324
% Daily Value*
Total Fat 263 g405.3%
Saturated Fat 34.1 g170.5%
Trans Fat 0 g
Cholesterol 5 mg
Sodium 59707.8 mg2487.8%
Total Carbohydrates 228 g75.8%
Dietary Fiber 32.7 g130.7%
Sugars 150.4 g
Protein 19 g38.2%
Vitamin A 162.9% Vitamin C 485.8%
Calcium 38.1% Iron 122.1%
*Based on a 2000 Calorie diet
Wash and dry the mangoes.
Slit them into 4 sections, remove the stones and keep them joined at the bottom.
Mix ground spices, red chilli powder, salt, turmeric, mustard seeds together, then make a thick paste with a little oil.
Fill the masala paste into the mangoes.
Put stuffed mangoes in a clean jar.
Pour enough oil to cover them.
Cover the jar closely.
Keep it in the sun for only 4 days and shake it every other day.
Then keep the jar for 15 days in a room until mangoes are soft.