Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 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
- 2 no: Mangoes, cut into small square pieces
- 4 tsp: Chilli powder
- 3 tsp: Salt
- 1/2 teaspoon: Asafoetida
- 1 teaspoon: Turmeric powder
- 1/2 teaspoon: Mustard seeds
- 1 teaspoon: Oil
Directions
Heat oil in a pan.
To that add mustard seeds.
When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min. Turn off the heat. Let it cool for a while.
Add this mixture to the cut mangoes and mix thoroughly.
Keep this for 7-8 days for the flavour to seep into mangoes.
You can add a little bit of distilled vinegar if you like. It will help to keep the freshness.
This is the Kerala mango achar.
Category:Indian Recipes
Category:South Indian Recipes