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Dry Mango Pickle With Lotus Stem Recipe

Dry Mango Pickle With Lotus Stem is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Raw Recipe
Difficulty :
Servings :
Serves 30
Rated 3 based on 100 votes


  • 500 g -raw Mango pieces
  • 50 g - boiled Lotus stem
  • 1 tsp - aniseed
  • 2 tbsp - Mustard Seed dal
  • 1/2 tsp - kalonji/onion seeds
  • 1 tsp - Methi seeds
  • 3 tbsp - Kashmiri Red Chilli powder
  • 50 g - salt
  • 1 tsp - Mustard oil
  • 1/2 tsp - Turmeric powder
  • How to Make Dry Mango Pickle With Lotus Stem:

    1. Marinate the mango pieces with salt and turmeric powder overnight.
    2. Remove from the water, dry under the sun or fan.
    3. Clean, cut and boil the lotus stem.
    4. Mix mango pieces, lotus stem, red chilli powder and the other spices.
    5. Add 1 tsp mustard oil and mix well.
    6. 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.


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