Recipe Category:

Published :  2011 - 02 - 22

Nutritive Information :      

• Calories -45 kcals
• Proteins - 0.1 g
• Fat -  4 g
• Minerals - Trace
• Fibre - 0.2 g
• Carbohydrates -2 g

Instructions :

• Apply salt and turmeric to the mango pieces and keep for three days, mixing the pieces with a wooden spoon once each day.

• If using lime juice, and it on the third day and leave for one more day.

• Grind the coriander seeds, fenugreek, kalonji, mustard seeds, cumin seeds and cloves.

• Mix this with the mango pieces and the garlic.

• Heat the oil, add the red chillies, mustard, fenugreek and onion seeds and saute.

•  Cool and add to the pickle mixture.  Store and use.

Ingredients :

• 7 medium raw mangoes

• cut into small pieces

• 50 g salt

• 1 tsp turmeric powder

• 30 ml lime juice (optional)

• 30 g coriander seeds

• 15 g fenugreek

• 20 g kalonji

• 20 g mustard seeds

• 20 g cumin seeds

• 15 cloves, 1 pod garlic

   For the tempering :

• 200 ml oil

• 10  whole red chillies

• 10 g mustard seeds

• 10 g fenugreek

• 5 g onion seeds

Source 

-Contributed by Yamuna Ranga Rao - She has been head of the institute of Hotel Management & Catering technology and applied Nutrition in Hyderabad