Try this Gujerati Mango Pickle recipe, or contribute your own.
Suggest a better descriptionWe made mango pickles today, so I thought Id send the recipe. You need absolutely unripe mangoes -- not at all sweet, in fact very sour. The pickle will last keep without refrigeration for up to a year, as long as the oil layer on top is replenished to that the pickle isnt exposed to air. Cut mangoes into bite-sized pieces. Mix mangoes with salt, and leave at room temperature for about eight hours -- the mango will emit water. At the same time, soak fenugreek in water to remove its bitterness (it will swell and become soft). After about eight hours (this is flexible -- its really a minimum time), drain the mango and reserve liquid. Drain fenugreek and discard water. Mix fenugreek, red chillie powder, and asafoetida. Moisten with some of the mango liquid to make a thick paste, and mix well with the mango chunks. Put in a covered jar and leave at room temperature. The next day, top up with vegetable oil. The oil will sink down and mix with the mango and spices, and will form a seal on top to keep the pickle moist. Let it age for at least a week before eating. Posted to FOODWINE Digest 04 Apr 97 by Nancy Gandhi
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 996 | ||
Calories from Fat: 314 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.9g | 47 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1674.3mg | 58 % | |
Potassium 4665.4mg | 123 % | |
Total Carbohydrate 190.3g | 56 % | |
Dietary Fiber 97g | 388 % | |
Sugars, other 93.3g | ||
Protein 50g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 996
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