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Palaghat Vadu Mangai
| Main Ingredients | Raw Mango, Mustard Powder |
| Cuisine | Indian |
| Course | Pickles, Jams and Chutneys |
| Prep Time | 26-30 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 10 cups raw mango
- 3/4 cup mustard powder
- 1/2 cup turmeric powder
- 4 tablespoons gingelly oil
- 1 cup red chilli powder (deghi mirch)
Method
- Clean, sort and wash the tender mangoes. Remove damaged and spoilt ones. Drain well and spread on cotton sheets to dry completely. Pound the mustard seeds with the turmeric and make a fine paste. Mix in the gingelly oil. Smear the mangoes with this paste and keep aside. Take a clean, dry jar and put ½ cup salt and then 2 cups mangoes and then ¼ cup red chilli powder.
- Repeat this in the same order till all the ingredients are used up. Cover the jar with a cloth or a tight lid and leave it for two days. Then after two days, shake the jar well, cover and rest it. Keep doing this frequently and the pickle should be ready in 15 days.
Nutrition Info
| Calories | 2353 |
| Carbohydrates | 222.7 |
| Protein | 59.6 |
| Fat | 134.5 |
| Other Fiber | Iron- 60.1mg |
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