Raw mango pickle or kairi achar is a common household eatable found in every Indian kitchen. This summer season, you can enjoy your favourite mango pickle in moderation..Preparation Time: 30 minutes.Marinating Time: 1 week.Makes: 700 g of pickle.Ingredients.6 medium size raw mangoes250 g Jaggery (gur)Red chili powder according to tasteSalt according to taste.Method.Cut the raw mangoes into very fine pieces.Add jaggery, red chili powder and salt and mix well.Keep the pickle in an air-tight glass container in direct sunlight for at least one week.This allows the mango to marinate.Later, transfer pickle to a small air-tight glass container for daily use..Nutritive value per serving.Energy: 6 KcalCarbohydrate: 80 gProtein: 06 gFat: 01 gFibre: 08 g
Raw mango pickle or kairi achar is a common household eatable found in every Indian kitchen. This summer season, you can enjoy your favourite mango pickle in moderation..Preparation Time: 30 minutes.Marinating Time: 1 week.Makes: 700 g of pickle.Ingredients.6 medium size raw mangoes250 g Jaggery (gur)Red chili powder according to tasteSalt according to taste.Method.Cut the raw mangoes into very fine pieces.Add jaggery, red chili powder and salt and mix well.Keep the pickle in an air-tight glass container in direct sunlight for at least one week.This allows the mango to marinate.Later, transfer pickle to a small air-tight glass container for daily use..Nutritive value per serving.Energy: 6 KcalCarbohydrate: 80 gProtein: 06 gFat: 01 gFibre: 08 g
