Spicy Indian Mango Pickle

1. 1

   Trim the stems off the mangoes, cut each mango in half, and remove and discard the pit. Leave the skin on the mango. There are two ways to shredding the mangoes. With a mandoline, adjust the blade to the finest shred setting, then shred the mango directly. Use the safety attachment to protect your hands. With a food processor, cut the mango lengthwise into large pieces, then shred using the blade attachment. You should get approximately 2 1/2 to 3 cups of shredded mango.

2. 2

   In a large 1-liter mason jar or mixing bowl, add the fresh lime juice, chili peppers, mint, ginger, cumin, cloves, and salt. Seal the mason jar with a lid and shake to combine. Add the shredded mango to the mason jar, fix the lid, and shake vigorously several times to coat the mango shreds completely. Allow the pickle to sit in the refrigerator for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.