Make Ahead

Mango relish with toasted arbol chiles

July 28, 2011
0 Ratings
Author Notes

Around late February to early April in India, before the arrival of ripe mangoes, comes the period when the raw mangoes make their debut, Huge monster sized ones weighing in at 5 lbs all the way down to olive sized tender ones.. & of course all the possible sizes in between. The Larges ones had to be chopped up by the vendor using a meat cleaver before being made into a blazing hot pickle with red chile powder, freshly powdered mustard and peeled garlic to be preserved for 3 months before they were 'pret a manger'.. OK..back to the realm of achievable goals!
I'd mentioned a quick & simple recipe for an instant mango relish for Anitaelectric on a foodpickle blog, Here's the recipe. —Panfusine

  • Makes 2 cups
  • 2 Large green raw mangoes
  • 6-8 dried Arbol chiles
  • 1 teaspoon Fenugreek seeds
  • 1/2 teaspoon asafetida powder
  • Kosher salt to taste
  • 1/4 - 1/3 cups Sesame oil
  • 1 tablespoon black mustard seeds
  • 1/2 teaspoon Turmeric powder
In This Recipe
  1. Toast the dried Arbol chiles till they just start turning brown. Repeat with the fenugreek seeds till they turn a reddish brown and start emitting an aroma. Set aside to cool. Once completely cooled, combine and grind to a fine powder using a coffee grinder. Set aside
  2. Wash, dry & peel the mangoes. Cut into a fine dice, discarding the seed. Add the salt, turmeric & the Chile pepper mixture to the mango & toss till well coated. set aside for about 1/2 hr for the moisture from the mango to be released & to allow for the flavors to combine.
  3. Heat the sesame oil till smoking. Toss in the mustard seeds, Cover & allow the seeds to sputter. Add the asafetida to the oil & pour the hot oil over the mango mixture. combine to mix well & serve. The relish keeps for about 3-4 days in the refrigerator.
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A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

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