Green Mango Pickle from Asian Pickles

I’ve been holding out on you. I was so excited when Ten Speed Press sent me a free review copy of Karen Solomon’s book, Asian Pickles. While this is not a vegan book, most of the recipes are naturally vegan and it’s easy to either modify or skip the recipes that aren’t for you.

The chapters are countries and here’s just a taste from each one: Japan (red pickled ginger), Korea (7 kinds of Kim Chi!), China (salt-cured long beans), India (mango pickles) and Southeast Asia (banana ketchup).

You know I love Indian food, but what you may not know is, I love Indian pickles. Especially mango pickles. That was the reason I wanted to get a copy of this book in my hands.

There are 2 mango pickle recipes. One is for ripe mangoes and the other for green mangoes. She has you covered no matter what stage your mango is right now.  These was so easy to make that I will definitely be making another batch when I run out. The lime pickles are next on my list.

What are your favorites kind of pickles and do you ever make your own?

Green Mango Pickle from Asian Pickles

print shopping list

Serves Makes 2½ cups     adjust servings

Reprinted with permission from Asian Pickles by Karen Solomon, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Jennifer Martine

Ingredients

• 1 large mango (about 14 ounces)
• 1/4 cup mustard oil or vegetable oil
• 1 tablespoon cumin seeds
• 1 tablespoon chile powder
• 2 teaspoons fenugreek seeds
• 3 cloves garlic, sliced thinly
• 2 teaspoons kosher salt
• 2 teaspoons asafetida
• 1 teaspoon ground turmeric
• 2 tablespoons light brown sugar
• 1/4 cup distilled white vinegar

Instructions

1. Wash, dry, and cut the mango into ½-inch cubes; do not peel it. You should have about 21/2 cups of fruit.
2. Combine the mustard oil, cumin, chile, fenugreek, and garlic in a medium skillet and cook over medium heat until the spices become fragrant and the garlic browns, about 4 minutes. Add the mango, stir to combine, and cook for an additional 3 minutes, until slightly soft.
3. Turn off the heat, and then add the salt, asafetida, turmeric, sugar, and vinegar.
4. Combine thoroughly. Pack the pickle into glass or ceramic jars or containers with tight lids (avoid plastic, as it will retain this pickle’s color and strong perfume).
5. This pickle can be eaten immediately, but it is better if you allow it to sit at room temperature for 24 hours. Refrigerated, this pickle will last for at least 4 months.

by Kathy Hester