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
Author Kathy Hester
1large mangoabout 14 ounces
1/4cupmustard oil or vegetable oil
2tablespoonslight brown sugar
1/4cupdistilled white vinegar
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.