You are here

Stuffed Sour Mango Pickle

foodlover's picture
Stuffed Sour Mango Pickle is a mouthwatering dish that brings back fond childhood memories. I still remember my mom cooking this spicy pickle and storing it up for a whole month. Try this wonderful Stuffed Sour Mango Pickle recipe.
  Medium mangoes 1 Kilogram (Raw)
  Salt 150 Gram
  Red chili powder 2 Teaspoon
Ground spices
  Thymol mustard seeds 1 Teaspoon
  Oil 250 Milliliter (Use As Much To Cover The Mangoes)
  Ground mustard seeds 100 Gram
  Onion seeds 2 Teaspoon
  Methi seeds 25 Gram
  Aniseeds 25 Gram
  Turmeric 1 Teaspoon

Roast methi seeds, aniseed and onion seeds and grind coarsely.
Wash and dry the mangoes.
Slit them into 4 sections, remove the stones and keep them joined at the bottom.
Mix ground spices, red chilli powder, salt, turmeric, mustard seeds together, then make a thick paste with a little oil.
Fill the masala paste into the mangoes.
Put stuffed mangoes in a clean jar.
Pour enough oil to cover them.
Cover the jar closely.
Keep it in the sun for only 4 days and shake it every other day.
Then keep the jar for 15 days in a room until mangoes are soft.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 72 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.8%

Saturated Fat 0.74 g3.7%

Trans Fat 0 g

Cholesterol 0.11 mg0.04%

Sodium 1298 mg54.1%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.71 g2.8%

Sugars 3.3 g

Protein 0.42 g0.83%

Vitamin A 3.5% Vitamin C 10.6%

Calcium 0.8% Iron 2.7%

*Based on a 2000 Calorie diet

Stuffed Sour Mango Pickle Recipe