Hot And Sour Mango Pickle – a delicious recipe with salt, olive oil, black mustard seeds, cumin, fenugreek seeds, red chilies. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Removed the mango pieces and drain in a sieve. Leave overnight to dry.
3
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.
4
Add the mixed seeds and the chilies to a spice grinder and grind until very smooth.
5
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.
6
Sprinkle over the ground spices and stir fry for about 5 minutes. Turn off the heat and allow to cool,.
7
Store in a sterilised jar in the fridge.
114
kcal
Calories
4
g
Fat
19
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 500 g sour unripe mangoes, 2 tablespoons sea salt, 1 tablespoon olive oil, 2 teaspoons black mustard seeds, and more.
Yes, Hot And Sour Mango Pickle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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