PICKLE MASALA
| NUTRITION INFORMATION | |
| (Per 100 g Approx) % Daily Value | |
| Fat | 5.24 g |
| Protein | 11.48 g |
| Carbohydrate | 74.71 g |
| Sugar | 0 g |
| Energy | 392.0 Kcal |
| Cholesterol | 0.0 mg |
| Sodium | 356.0 mg |
| Saturated Fat | 2.5 mg |
| Mono Unsaturated Fat | 1.94 g |
| Poly Unsaturated Fat | 0.58 g |
| Trans Fat | 0.0 g |
| *Percent Daily Values are based on a 2000 calorie diet. |
|
INGREDIENTS
(In Powder Form)
Kashmiri Dry Red Chillies,
Coriander Seeds, Fennel Seeds,
Mustard Seeds, Fenugreek Seeds,
Cumin Seeds, Salt,
Turmeric Powder, Hing,
Dry Mango Powder.
DELICIOUS RECIPE
Ingredients Required :
16-18 Kashmiri Dry Red Chillies, 2 tbsp Coriander Seeds, 6 tbsp Fennel Seeds, 4 tbsp Mustard Seeds,
1 tsp Fenugreek Seeds, 6 tbsp Cumin Seeds, 4 tbsp Salt, 1 tsp Turmeric Powder, 1 tsp Hing, 4 tsp Dry Mango Powder.
Method :
- Step - 1 Rins and wipe dry the mangoes.
- Step - 2Dice the mangoes. discard the seeds. if you have garden you can plant the seeds.
- Step - 3Mix all the spices, spice powders and salt with the diced mangoes.
- Step - 4Mix well so that the spices get evenly coated on the mangoes.
- Step - 5Keep theis spiced mangoes mixture in sunlight for 3-4 days.
- Step - 6Cover with a thin muslin to protect from dust.
- Step - 7After 3-4 days, add mangoes to a jar.
- Step - 8Pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch.
- Step - 9Stir and mix well.
- Step - 10store the mango pickle in the dry and cool place for 3 to 4 days.
- Step - 11After 3-4 days you can start having the mango pickle.
- Step - 12Serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.
