Green Mango Pickles
from Laxmi’s Vegetarian Kitchen by Lami Hiremath
1/2 teaspoon fenugreek seeds
1 1/2 tablespoons mild vegetable oil
2 teaspoons mustard seed crushed
1/8 teaspoon asafedtida
1 medium sized (1/2 pound) green mango
1/4 cup brown sugar (I use grated piñoncillo)
1 teaspoon cayenne
1 teaspoon salt
- toast the fenugreek seeds in a small dry skillet over medium heat until lightly browned, 4-5 minutes. Grind to a fine powder.
- Heat the oil in a small saucepan over medium heat until it ripples when the pan is tilted. Add the mustard seeds, when the seeds sizzle, stir in the asafetida. Remove from heat.
- Peel and dice the mangoes (discard seed!), Combine in a glass bowl with sugar, cayenne, salt and fenugreek. Mix well. Drizzle with the oil. Mix gently. Cover and set aside in a cool dry place. Let the pickles ripen for a day or until the sugar is melted and syrupy. Refrierate for longer storage, but use within 5 days.
NOTE: Adjust the seasonings according to the tartness of the fruit and your taste. This pickle is not suitable for canning, as the pectin content of the typical half-ripe mango available is not the same as the true green mangoes used for pickling in India.
my note, since true green mangoes are available here in Mexico, I think it can be canned. Just make sure that the mango is truly green without any yellow…or just do what I do and eat it all within 5 days….yum