Total Calories: 476
1. Cut each unpeeled mango around the center seed into 1-inch-by-1/2-inch pieces. Discard the center seeds. In a spice or coffee grinder, very coarsely grind together all the whole spices. Remove to a bowl and mix in the salt, turmeric, and cayenne pepper.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat until just smoking, and add the spice mixture. It should sizzle upon contact with the hot oil. Remove from the heat and stir, about 30 seconds. Add the mangoes and mix well, making sure all the pieces are well coated with the spices.
3. Let cool and transfer to a large sterile glass jar. There should be at least 1/2 inch of oil on the surface. (Heat and add more oil, if needed.) Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun, shaking the jar once or twice a day until the spices are plump and soft and the mango pieces are crisp-tender, 10 to 12 days. (If the pickle jar is outside in the sun, bring it inside in the evening.) This pickle stays fresh at room temperature about 2 years.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.