STEP 1.Dry roast ½ tsp fenugreek seeds and 1 tsp mustard seeds separately in a pan. Grind the ingredients to form a powder.
STEP 2.Dry fry 4 tbsp red chilli powder in a pan. Add the ground powder and mix well.Into the pan also add ¼ tsp of asafoetida powder.
STEP 3.Add 2 cups of salt solution from the brine and bring to boil.
STEP 4.Add ½ kg brined tender mango into the vessel and mix well with gravy.
STEP 5.Transfer into a glass jar and store.
STEP 6.In a pan heat 3 tbsp gingelly oil. Once ready, pour over the pickle.
STEP 7.Close the jar with a lid. Tie a cloth around the lid of the jar and store in a cool dark place for 1 month.
Nutrition value
46
calories per serving
2 g Fat1 g Protein6 g Carbs2 g FiberOther
Current Totals
2 g Fat
1 g Protein
6 g Carbs
2 g Fiber
MacroNutrients
Carbs
6 g
Protein
1 g
Fiber
2 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
90 mg
Iron
1 mg
Vitamin A
68 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
19 mcg
Vitamin B12
0 mcg
Vitamin C
46 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
0 mg
Phosphorus
31 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment