(Last Updated on : 08-09-2014)
Ayurvedic green mango pickle is a mouth-watering food item. This pickle
is served as a side dish with various Indian meals. The pickle enhances the taste of the food as it is loaded with yummy flavour. Foods like roti
and even rice
can be paired up with this pickle. But make sure to serve one to two teaspoons during meals. The ingredients required for making this pickle include unripe mango, oil
, black mustard
seeds, hing, salt
and pickle powder. However, people with Pitta dosha
should use less hing and mustard seeds. Ayurvedic green mango pickle is quick and easy to prepare.
Ingredients of Ayurvedic Green Mango Pickle
Three tablespoon of oil
One large unripe mango
One teaspoon of black mustard seeds
A pinch of hing
Two pinches of salt
One teaspoon of pickle powder
Method of Preparing Ayurvedic Green Mango Pickle
In order to prepare green mango pickle, firstly, wash and dry the green mango.
Cut of the end, slice and remove the large seed. It is not necessary to peel the outer skin.
On the other side, heat oil in a pan and add mustard seeds and hing. Stir until the seeds pop.
Cool and pour over the chopped mango slices.
Add the pickle masala powder and salt and stir well.
Pour it in a bottle and store it in the refrigerator.
Note: The Ayurvedic green mango pickle can be stored for a month but avoid contact with water
as it spoils the pickle.
Benefits of Ayurvedic Green Mango Pickle
This pickle has innumerable advantages as the main ingredient which is green mango is loaded with various benefits. Some of them are as follows:
Ayurvedic green mango pickle increases appetite.
The pickle is low in saturated fat and cholesterol.
It is a good source of iron, vitamin A and fibres.
It helps to control acidity to some extent.
It protects the body against cancer and cardiovascular diseases.
Green mangoes are helpful in treating blood disorders owning to its high vitamin C content.
Green mangoes also help in the formation of new blood cells.
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