| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch3 | 1 | Servings | |
INGREDIENTS
| 2 | Raw mangoes | |
| 3 | T | Salt |
| 1 1/2 | t | Turmeric powder |
| 1 | T | Red chilli powder |
| 1/4 | t | Asafoetida |
| 1 | T | Coarsely crushed mustard |
| seeds | ||
| 1/2 | t | Nigella seeds, optional |
INSTRUCTIONS
Chop mangoes into big (1") chunks. Discard seeds. Sprinkle 1 tablespoon salt and 1/2 teaspoon turmeric. Rub to coat all pieces, place aside for 3-4 hours. Put in a colander to drain out water. Spread on a clean absorbent cloth for 2 hours. Take piece in a large bowl. Sprinkle all other ingredients and toss to blend evenly. Put pieces in a clean glass jar, keep aside. Allow to mature for two days in a clean dry corner. Shake jar daily. Refrigerate. Making time: 30 minutes Marinating & drying time 5-6 hours Maturing time 2 days Makes: 1 half litre jar of pickle Shelflife: 2-3 weeks, refrigerated Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 21117.1mg
Potassium: 23.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g