Hot and Sour Mango Pickle

Name: Hot and Sour Mango Pickle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 500 g sour unripe mangoes; 2 tbsp sea salt; 1 tbsp olive oil; 2 tsp black mustard seeds; 1 tsp cumin seed; 1 tsp fenugreek seeds; 10 dried red chilies

Pan-cooked sour unripe mangoes and red chilies, warmed with mustard seeds and cumin, a South Asian pickle.

40 min · Serves 4 · Easy

Method

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Time: Prep 30 min · Cook 10 min · 40 min total
Difficulty: easy

1
Chop the mango into 15 mm chunks and place in a lidded glass jar. Add the sea salt and shake thoroughly. Place in the sun and leave for 7 days.
2
Removed the mango pieces and drain in a sieve. Leave overnight to dry. Mix one teaspoon of mustard seeds with the cumin and fenugreek and dry roast in a cast iron pan. Keep aside to cool. Add a little oil to the pan and fry the chilis for about 3 minutes. Remove and allow to cool.
3 min
3
Add the mixed seeds and the chilies to a spice grinder and grind until very smooth. Heat the olive oil in a wok and add the remainder of the mustard seeds. When they begin to pop, add the mango chunks and mix thoroughly.
4
Sprinkle over the ground spices and stir fry for about 5 minutes. Turn off the heat and allow to cool,.
5 min
5
Store in a sterilised jar in the fridge.