Preparation Time: 30 minutes Marinating Time: 1 week Makes: 700 g of pickle
6 medium size raw mangoes
250 g Jaggery (gur)
Red chili powder accordiSalt according to taste
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
Nutritional value per serving:
• Energy:15.6 kcpl
• Carbohydrate: 3.80 g
• Protein: 0.06 g
• Fat: 0.01 g
• Fibre: 0.08 g