Indian Green Mango Pickle
When mangoes hang heavy on your backyard tree, you don't have to wait until they ripen to begin enjoying the fruit.
This green mango pickle is tart and spicy and is suitable as a side to Indian curries.
Preparation Time: 8 hours drying time, and 1 - 2 weeks to allow the pickle to mature.
Cooking Time: 5 minutes
Serves: 10
Ingredients
2 green mangoes
3 cloves of garlic, minced
1 1/2 tsp of turmeric
3/4 tsp of masala
1 1/2 tsp of whole cumin seeds
1/2 tsp of mustard seeds
1/2 tsp chili powder
1/4 cup olive oil
1 - 1 1/4 tsp of salt
Method
Using a large and sharp knife, carefully slice each of the green mangoes in half, cutting through the seeds.
Remove the core inside the seeds
Slice each half into long thin strips, each no more than a centimetre wide.
Lay out the slices on a plate or tray and allow to dry in the sun for around 8 hours, turning at least once.
Don't allow the mango slices to get too dried out. You just want them to be sealed on either side and just beginning to curl.
Place the mango into a large bowl and add turmeric, masala, garlic, chilli powder and salt and mix well.
Heat the oil in a frying pan on medium heat and add the spices, frying them until they begin to pop.
Pour the hot oil and spice mixture onto the mangoes and mix well.
Allow to cool completely, mixing occasionally before storing in a clean and dry glass jar. Push the mangoes down into the oil as best you can.
Leave the pickle in a cool dry place for a week at the very least, to absorb the flavours and soften.
Each day or two shake the jar to re-distribute oil. This pickle is best eaten around 2 weeks after making and should be stored in the fridge after the first week.
Enjoy one or two pieces of mango pickle with other spicy Indian dishes to enhance the complexity of the meal.
Categories
#indian
#spicy
#side_dish
%recipeyum
228110 - 2023-07-17 10:36:47
