Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Mango Pickle

Condiments - Pickle - -

INGREDIENTS

1 t fenugreek seeds
200 g / 7 oz green mangos, diced
1 T salt
2 t chilli powder
1 t asafoetida
2 T oil
1 t mustard seeds
10 curry leaves
4 dried chillies

METHOD

Place the fenugreek in a small frying pan and toast gently over a very low heat, stirring contantly, for 5 minutes or until golden brown. Finely grind using a pestle and mortar and set aside.

Place the mango in a large bowl. Mix in the salt, chilli powder, asafoetida and ground fenugreek.

Heat the oil in a frying pan. Add the mustard seeds and as they begin to pop, add the curry leaves and dried chillies. Fry over a medium heat for 1 minute, then pour the contents of the pan over the mango. Mix well and set aside to cool.

When cool, transfer to a screw top jar and store in the refrigerator for up to 1 month. Leave the pickle to mature for at least one week before use.

posted by Mr Falafel

[post a new comment]