
Mango Pickle

by:




Well I made this pickle a couple of months back when raw mangoes were available in the market. My mother-in-law makes delicious pickles and a variety of them. We generally bring back pickles when we visit her. But since we really do not consume a lot of pickle they seem to last ages and then I dont get the chance to make any pickle of my own. Hence I decided to stop getting back pickle from my visits to my in-laws place (except for her stuffed red chilli pickle). Since we had run out of mango pickle I made this last season. It has still to completely mature...but the mangoes have now become a little tender. As it is known the more it will age...the better it will taste. Chopping raw mangoes which already have hardened seeds is quite a task. Here during the season some vendors chop it for you at an extra cost. They have a special equipment for it. I however didnt get it done from them and hubby did this muscle-task for me :-).
ingredients
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serves: 100
1.3 kg raw mango (chopped and without seeds),
100 grams mustard seeds,
50 grams fenugreek seeds,
100 grams fennel seeds,
50 grams black pepper,
50 grams red chilli powder (spicy variety),
1 tsp heaped turmeric powder,
1/2 tsp asafoetida,
Salt to taste,
About a litre of raw mustard oil
Servings Per Recipe: 100
Amount per Serving
Calories: 21
- Total Fat: 0.7 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 9.8 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 1.2 g
- Sugars: 1.9 g
- Protein: 0.8 g
preparation

comments
Kathy M
October 15, 2013
Great recipe