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Ingredientes
- 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
Direcciones
- 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.
- 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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