• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
    • Kathy’s Must-Haves
    • My Books
    • about me
    • contact me
  • recipes
    • instant pot recipes
    • slow cooker recipes
    • drinks and syrups
    • appetizers
    • breakfast
    • dessert
    • mains
    • pasta
    • salads
    • sandwich
    • soup
    • spreads
    • stews
  • crockpot faq
    • slow cooker recipes
  • IP recipes
    • instant pot accessories
  • air fryer recipes
    • My Favorite Air Fryers and Accessories
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Home » Condiment » Green Mango Pickle from Asian Pickles
Join my  FREE 5 Day Instant Pot Email Challenge - it will help you get get it out of the box and get cooking!

Green Mango Pickle from Asian Pickles

November 29, 2014 by Kathy Hester 2 Comments

Share on PinterestShare on FacebookShare on TwitterShare on RedditShare on LinkedInShare on WhatsAppShare on PocketShare on Email

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 Recipe
No ratings yet

Green Mango Pickle from Asian Pickles

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
Calories: 459kcal
Author: Kathy Hester

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

  • Wash, dry, and cut the mango into ½-inch cubes; do not peel it. You should have about 21/2 cups of fruit.
  • 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.
  • Turn off the heat, and then add the salt, asafetida, turmeric, sugar, and vinegar.
  • 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).
  • 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.

Nutrition

Calories: 459kcal | Carbohydrates: 50g | Protein: 4g | Fat: 30g | Saturated Fat: 4g | Sodium: 664mg | Fiber: 6g | Sugar: 37g
Join Kathy's Cooking Club!

 

Share on PinterestShare on FacebookShare on TwitterShare on RedditShare on LinkedInShare on WhatsAppShare on PocketShare on Email

Filed Under: Condiment, Product Review, Summer Tagged With: Asian Pickles, book review, cookbook, Green Mango Pickle, Indian pickle, Karen Solomon, mango, pickle

Previous Post: « Slow Cooker Tempeh Braised with Figs and Port Wine
Next Post: Holiday Food Gifts to Make: Green Earth Orbs »

Reader Interactions

Comments

  1. tim nona

    November 30, 2014 at 12:37 am

    so, do you eat the rind?

    Reply
    • Kathy Hester

      November 30, 2014 at 5:45 pm

      You can once it’s pickled. Some pre-made mango pickles that I buy in the store have thick skins that I don’t like to eat, but it will not hurt you.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) For more information, please see my full disclosure policy.

Join Kathy's Cooking Club!

Learn How to Use Your IP

The Ultimate Vegan Cookbook for Your Instant Pot The Ultimate Vegan Cookbook for Your Instant Pot

Footer

ⓒ Kathy Hester, HealthySlowCooking.com
| privacy policy | contact |
All rights reserved. No materials may be used without permission.

Copyright © 2021 on the Foodie Pro Theme