Sweet Mango Pickle
|Firm mango||6 Medium|
|Oil||6 Tablespoon (Preferably Mustard Oil)|
|Salt||1 Tablespoon (Or To Taste)|
|Panch phoran||2 Tablespoon|
|Aniseeds||1 1⁄2 Teaspoon (Saunf)|
|Nigella||1 1⁄2 Teaspoon (Kalaunji)|
|Cumin seeds||1 1⁄2 Teaspoon (Jeera)|
|Fenugreek seeds||1⁄2 Teaspoon (Methi)|
|Mustard seeds||2 Teaspoon (Rai)|
1. Wash, peel and cut the mangoes into thick slices.
2. Heat the oil in a kadai, and add the asafoetida and panchporan. Break the chillies into two or three pieces each, and add to kadai. When the spices are done, add the mango slices and turmeric powder, and fry on medium heat until they turn soft. If desired you can add some chilly powder at this stage.
3. Add the jaggery and salt, and continue to cook on low heat until a chutney consistency is reached, stirring now and then.
4. Remove from fire, cool and bottle. Refrigerated, it will keep a couple of months.
Calories 378 Calories from Fat 149
% Daily Value*
Total Fat 17 g26.8%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 0.25 mg0.08%
Sodium 988.1 mg41.2%
Total Carbohydrates 60 g19.9%
Dietary Fiber 6.6 g26.3%
Sugars 49.3 g
Protein 3 g6.2%
Vitamin A 46.1% Vitamin C 162.4%
Calcium 8.3% Iron 13.5%
*Based on a 2000 Calorie diet