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Green Mango Pickles

Green Mango Pickles
(Mavinkai Uppinkai)

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

  1. toast the fenugreek seeds in a small dry skillet over medium heat until lightly browned, 4-5 minutes. Grind to a fine powder.
  2. 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.
  3. 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

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!

2 comments

  1. Jonna, I think I once upon a time found the Spanish for fenugreek but don’t remember it. I bought a lot of it at Food Max in March. I am planting some to see if I can grow my own, it has to be cheaper than air fare!
    Green mangoes are really good for chutney too!
    regards,
    Theresa

  2. Oh yeah, I see we will have to have a lesson on this one… starting with fenugreek in Spanish and where to find it.

    It sounds delicious though, I should check with my friend who has the huge paraiso tree to see if he has an excess and if there are still really green ones on his tree.

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