Wash the mangoes and wipe dry. Cut into quarters. Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2 or 3 days, until the skin of the fruit becomes soft and pliable. Fry all the whole spices in 2 cups of the oil until they are light brown. Remove from the oil and grind to a smooth paste. Set aside. Put the rest of the oil in a saucepan and heat well. Add all the ground spices and stir for 1 minute. Add all the dry mangoes. Stir together over fire very briefly and remove immediately. Allow to cool completely to room temperature. When cool, place the achar in airtight containers and store at room temperature. This achar can be preserved for at least one year. Compiled by I. Chaudhary Posted to EAT-L Digest 26 October 96 Date: Mon, 28 Oct 1996 00:00:46 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (5760g)|
|Recipe Makes: 1|
|Calories from Fat: 6150 (65%)|
|Amt Per Serving||% DV|
|Total Fat 683.3g||911 %|
|Saturated Fat 54g||270 %|
|Monounsaturated Fat 424.3g|
|Polyunsanturated Fat 192.3g|
|Cholesterol 0mg||0 %|
|Sodium 742.3mg||26 %|
|Potassium 9818.4mg||258 %|
|Total Carbohydrate 922g||271 %|
|Dietary Fiber 128g||512 %|
|Sugars, other 794g|
|Protein 42.3g||60 %|
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Calories per serving: 9413
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