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Kangra Mango Pickle

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  Green mangoes 2 Kilogram (Tender)
  Salt 3⁄4 Cup (12 tbs)
  Chili powder 100 Gram
  Fenugreek seeds 50 Gram
  Ajwain 50 Gram
  Turmeric powder 1⁄2 Teaspoon
  Mustard oil 1⁄2 Kilogram
  Asafoetida 3⁄4 Pinch (Tiny Pinch)
  Red chili 1

Skin, deseed and cut mangoes into fingers.
Place in a thali and apply a little mustard oil to them.
Roast methi over a slow fire on a griddle and powder fine.
Crush raw ajwain to a rough powder.
Apply these with salt, chilli and turmeric powders to mango fingers.
Place asofoetida, red chilli and a few drops of mustard oil in a flat plate.
Place a red, hot coal over these and cover plate with the mouth of the upturned jar into which pickle is to be stored.
As soon as the jar is filled with smoke, fill with pickle and close jar.
Next day, open jar and pour in the remaining mustard oil.
Close and store.
Will keep several months.

Recipe Summary

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 48 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.49 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 545 mg22.7%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.69 g2.8%

Sugars 2.3 g

Protein 0.29 g0.57%

Vitamin A 7.3% Vitamin C 9.2%

Calcium 0.6% Iron 1.9%

*Based on a 2000 Calorie diet

Kangra Mango Pickle Recipe