Khatta Aam Ka Achaar (Tangy mango pickle)
Ingredients
- 11 lb Mangoes raw, washed, cut into 1 inch pieces
- 22 oz Salt
- 4 tsp Turmeric haldi powder
- 7 oz Fennel moti saunf seeds
- 3 1/2 oz Fenugreek seeds methi dana
- 2 oz Mustard seeds rai
- 2 oz Red chilli powder
- 1 oz Onion seeds kalonji
- 2 oz Black salt kala namak
- 10 g Ginger powder sonth
- 6 1/2 tsp Cumin jeera seeds, roasted, powdered
- 5 tsp Garam masala
- 1/2 tsp Asafoetida hing
Instructions
- Mix 2 tsp salt and 2 tsp turmeric powder with the mangoes. Keep overnight in a basket to drain out the water.
- Spread the mangoes on a dry cloth, and sun-dry for 2-3 days.
- Roast and pound the fennel seeds, fenugreek seeds, and mustard seeds coarsely. Mix with the remaining spices. Add to the mangoes and mix thoroughly.
- Again keep the mango mixture in the sun for 4 - 5 days. Stir the pickle often and ensure that there is no moisture left.
- When ready, store in airtight jars. This pickle stays good all the year round.
Calories: 208 kcal
Carbohydrates: 44 g
Protein: 5 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 13245 mg
Potassium: 606 mg
Fiber: 61 g
Sugar: 35 g
Vitamin A: 3566 IU
Vitamin C: 93 mg
Calcium: 78 mg
Iron: 4 mg