Kasundi (Sliced mango pickle)

Kasundi (Sliced mango pickle)

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Servings: 10
Calories: 771

Ingredients
 

  • 4 lb Mangoes peeled, finely sliced, sun-dried for 4 days
  • 2 Tamarind imli, lemon-sized balls, soaked in 1 cup vinegar for 1 hour
  • 14 oz Jaggery gur soaked in 1 cup vinegar
  • 14 floz Sesame / Groundnut oil
  • 1 tbsp Garlic chopped
  • 2 tbsp Ginger chopped
  • 12 floz Vinegar sirka

grind to a paste with 4 tbsp vinegar:

  • 10 Dry red chillies sookhi lal mirch
  • 2 tbsp Turmeric haldi powder
  • 3 1/2 oz Mustard seeds rai
  • 2 tbsp Ginger adrak, sliced
  • 1 tbsp Garlic lasan, sliced
  • 3 1/2 oz Cumin jeera seeds
  • 3 1/2 oz Fenugreek seeds mcthi dana

Instructions

  • Mash the tamarind, strain and keep the extract aside.
  • Cook the jaggery-vinegar mixture till blended.
  • Heat the oil in a wok (kadhai); fry the garlic and ginger for 3 - 4 minutes. Add the ground chilli paste and fry further for 3 - 4 minutes.
  • Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended.
  • Add salt if required. Cool and preserve in sterilized jars.
Calories: 771 kcal
Carbohydrates: 80 g
Protein: 9 g
Fat: 49g
Saturated Fat: 7 g
Sodium: 32 mg
Potassium: 833 mg
Fiber: 9 g
Sugar: 62 g
Vitamin A: 2527 IU
Vitamin C: 133 mg
Calcium: 182 mg
Iron: 13 mg
Cuisine Indian
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