This instant pickle uses unripe, green mangoes with a sour taste and firm white flesh. The recipe requires less oil and salt than a typical mango pickle and as a result is healthier but has a shorter shelf life. It is very quick to make and is a fantastic sour and hot accompaniment to almost any Indian dish.
- 1/2 teaspoon fenugreek seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- pinch asafoetida powder
- 1/2 tablespoon light tasting vegetable oil
- 1 unripened mango - do not attempt this with a ripe yellow mango.
- Heat a completely clean and dry pan for several minutes until it is so hot that a drop of water evaporates immediately.
- Now add the the fenugreek, mustard and cumin seeds and toss until they start releasing their aroma.
- Crush the seeds using a pestle and mortar and then transfer into a small mixing bowl.
- Add the chilli powder, turmeric, salt, asafoetida and oil and mix again
- Wash the green mango and dry it thoroughly.
- Halve the mango and remove the stone.
- Now slice each half lengthways to create 1 centimetre wide strips.
- Slice each strip to form small chunks.
- Place the chopped mango in the mixing bowl with the spices and the oil and mix thoroughly.
- This pickle is best served immediately but can be stored in an air tight container for up to three days.
Mango pickles! I've never had them before, but this recipe is very tempting!ReplyDelete
Hi Jessica. I hope you give the recipe a go. I'll probably drop you an email sometime to quiz you about your pastry course.ReplyDelete
Oh, I love mango pickles! I always buy them though. Never made it. Such a clever idea. :)ReplyDelete
Thanks Sarah. I'll be trying your cherry crumble soon - looks really good and healthy too.ReplyDelete