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Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable. In a large plastic or glass bowl, mix all the dry ingredients left. Add the mangoes add half the oil mix very well with clean dry hands or a spatula. Transfer to a clean jar and press down lightly. Pour remaining oil on top. Allow to marinate for 10 days before using. Take out in small quantities for use in a small glass jar. The main jar should always have a layer of oil floating on top. Note: Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.
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|Serving Size: 1 Serving (1082g)|
|Recipe Makes: 1|
|Calories from Fat: 2138 (71%)|
|Amt Per Serving||% DV|
|Total Fat 237.5g||317 %|
|Saturated Fat 34.4g||172 %|
|Monounsaturated Fat 163.7g|
|Polyunsanturated Fat 30.1g|
|Cholesterol 0mg||0 %|
|Sodium 700.7mg||24 %|
|Potassium 4730.1mg||124 %|
|Total Carbohydrate 255.6g||75 %|
|Dietary Fiber 78.1g||313 %|
|Sugars, other 177.5g|
|Protein 31.6g||45 %|
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Calories per serving: 3018
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