Author Notes
A good supply of homemade pickles is the pride of almost all Indian cooks. Pickling is considered an ancient kitchen art and, typically, two or three different jars are fixtures at the table. Each region has its own specialities (perhaps dozens even), yet lime and mango are very common, with many families having their own special recipe. This is a quick version that takes only a short time to make and needs to rest only 30 minutes before serving. They are also a beautiful table decoration that will delight all. —Loulies
Ingredients
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2-3
green raw mangoes
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1/3 cup
fresh ginger, shredded
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1 tablespoon
Kosher salt
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1 1/2 teaspoons
red pepper flakes
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3 tablespoons
vegetable oil
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1 1/2 teaspoons
yellow or black mustard seeds
Directions
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Wash mango and dry completely (if there excess moisture on surface of mango, they will spoil). Do not peel. Cut around seed, then chop pulp into 1-inch pieces. Place in a bowl. Add ginger, salt, red pepper flakes and mix.
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Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, turn off heat and add oil and seeds to mango pieces. Mix well and let stand for about 30 minutes before serving. Place in a tightly closed jar. The pickles will keep for several weeks.
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