Mango pickles always remind me of Iraq, when I first tasted this condiment with the famous grilled fish (masgoof) by the banks of the Tigris in Baghdad. Velvety, peppery from the chilis and tangy. The permutation of spices here is infinite. Easy to prepare too (about 15 minutes). INGREDIENTS:
- 2 large firm, green mangoes (or more)
- 1/2 cup sugar
- 1 tablespoon coarse salt
- 1 cup white vinegar (or other vinegar)
- 1 tablespoon peppercorns (any type)
- 3 small chili peppers
- 1″ piece of ginger, peeled and sliced
- 1 tablespoon coriander seeds (or other spice)
- 1 tablespoon mustard seeds (or anise or cumin or fennel seeds)
- Dash of turmeric
Peel and cut the mangoes into slices or small cubes; pack into several clean, sterilized jars. Tuck into the mangoes one chili pepper per jar.
- In a saucepan, pour the vinegar, sugar, salt and spices including the ginger slices. Stir the mixture over medium heat for about ten minutes. Transfer the mixture to the jars with the mango slices and divide it equally between them; add enough water to come to the top of the mango slices; close the jars tightly and shake to mix. Store in the refrigerator, turning the jars every 12 hours.
- Use after 5 days. Keep stored in the fridge.
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