Wednesday, March 1, 2017

Mango Pickle

Mango Pickle

Mango – 2 (not the very sour variety)
Asafetida (hing) – 1 tsp
Red chili powder – 1 tsp (more or less according to taste)
Salt - ½ tsp (more or less according to taste) 

For tempering
Coconut oil – 1 tsp
Mustard seeds (rai) – 1 tsp

Cut the mango into tiny pieces
Add salt, hing and chili powder
Mix well                                                                    
Heat oil
Add mustard seeds
Let them splutter
Add the oil to the pickle
Eat it fresh to enjoy it best
Can be stored for 1 day
Can be refrigerated for a week  

Health Benefits of Raw Mangoes
Contain an acid which eases digestion and controls constipation
Higher Vitamin C and antioxidant content than ripe mangoes
 Vitamin C increases the elasticity of the blood vessels and boosts the formation of new blood cells
Helps in the absorption of iron                           
Contain Vitamin B that helps retain good health
Help in treating liver disorders because they increase the secretion of bile acids
Cleans the intestines of bacterial infections
Helps the skin soften and breathe making it healthy

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