Quick pickled mango

Quick pickled mango

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This lovely Indian-style pickled mango is very tasty alongside rice dishes, ideally with chicken or shellfish. Sometimes we make it with still green mangoes for a tangier result, but mostly we use ripe yet firm fruits to get that sweet, spicy flavour.

Ingredients

Quantity Ingredient
2 medium mangoes
1 teaspoon fenugreek seeds
1/2 garlic clove
2 tablespoons vegetable oil
2 teaspoons whole brown or yellow mustard seeds, (or half of each)
1/4-1/2 teaspoon ground turmeric
1 teaspoon chilli flakes, or to taste
sea salt

Method

  1. Peel and chop the mangoes into fairly small pieces. Set aside. Crush the fenugreek seeds in a mortar, and peel and mince the garlic.
  2. Gently heat the oil in a frying pan over medium heat. Add all the spices and garlic and sauté, while stirring, until the mustard seeds start to pop. Fold in the mango pieces and stir carefully to coat the fruit with the seasoning. Add sea salt to taste and perhaps a touch more chilli.
  3. Transfer the pickle to a dish and leave to cool. Use it freshly made, and store for no more than a few days in the fridge.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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