Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Fennel | 1/2 bulb (87g) | 27 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup salt
- 2 tbsp. turmeric
- 1/2 cup fennel seed
- 2 tbsp. mustard seed
- 1/4 cup dried red chilies, crushed
- 3/4 cup dry mustard powder
- 2 lbs. mangos
- =
Directions
Wash and dry unpeeled mangos. Cut into small pieces or cubes. Mix mangos with salt and turmeric; set aside for 24 hours. In a heavy pan, lightly brown the fennel and mustard seeds. Grind coarsely. Drain mangos reserving the liquid. Mix all other ingredients together and toss cut mangos in it until well coated. Press into sterilized jars and pour the brine over, so that the mangos are well covered. Close lids tightly and keep in a sunny place for 1 week.