Dry Mango Pickle With Lotus Stem

Recipe by
Total Time:
5 days
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Kohlrabi Kimchi, Best Stuffed Red Chilli Pickle, Easy Easy Ginger pickle

Rate This Recipe


How to Make Dry Mango Pickle With Lotus Stem

  • Marinate the mango pieces with salt and turmeric powder overnight.
  • Remove from the water, dry under the sun or fan.
  • Clean, cut and boil the lotus stem.
  • Mix mango pieces, lotus stem, red chilli powder and the other spices.
  • Add 1 tsp mustard oil and mix well.
  • Place this mixture in a broad mouthed vessel, tie the mouth of the vessel with a thin cloth and expose it to sun shine for 4 days.