This absolutely delicious pickle from Western India takes time and effort to make, but the results are well worth it! Traditionally, the pickle is kept out in the sun for 20-30 days to "cook". Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent. It is further combined with some spices for a lip-smacking flavour. Vegetarian | Best Before 365 Days From Date of Packing | Keep in Cool Dry Place
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