Hot and Sour Mango Pickle

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the mango into 15 mm chunks and place in a lidded glass jar. Add the sea salt and shake thoroughly. Place in the sun and leave for 7 days.
  • Removed the mango pieces and drain in a sieve. Leave overnight to dry.
  • Mix one teaspoon of mustard seeds with the cumin and fenugreek and dry roast in a cast iron pan. Keep aside to cool. Add a little oil to the pan and fry the chilis for about 3 minutes. Remove and allow to cool.
  • Add the mixed seeds and the chilies to a spice grinder and grind until very smooth.
  • Heat the olive oil in a wok and add the remainder of the mustard seeds. When they begin to pop, add the mango chunks and mix thoroughly.
  • Sprinkle over the ground spices and stir fry for about 5 minutes. Turn off the heat and allow to cool,.
  • Store in a sterilised jar in the fridge.
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