Gujerati Mango Pickle Recipe

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Servings: 1

Ingredients

Cost per recipe $2.48 view details
  • Unripe mangoes, to make about 5 c. of bite-sized pcs
  • 1/4 c. Salt
  • 100 gm Whole fenugreek
  • 1 1/4 c. Red chillie pwdr
  • 1 Tbsp. Asafoetida Vegetable oil

Directions

  1. We made mango pickles today, so I thought I'd 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 which the pickle isn't exposed to air.
  2. Cut mangoes into bite-sized pcs. Mix mangoes with salt, and leave at room temperature for about eight hrs - 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 hrs (this is flexible - it's really a minimum time), drain the mango and reserve liquid. Drain fenugreek and throw away water. Mix fenugreek, red chillie pwdr, 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.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 173g
Calories 323  
Calories from Fat 54 17%
Total Fat 6.41g 8%
Saturated Fat 1.46g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 28360mg 1182%
Potassium 776mg 22%
Total Carbs 58.35g 16%
Dietary Fiber 24.6g 82%
Sugars 0.0g 0%
Protein 23.0g 37%
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