Mango pickle

Friday - - Leisure -

(makes 1 litre)

Cam­era Press

Prep time: 15 mins

Cook­ing time: 5 mins


2 large un­peeled raw green man­goes, washed, dried, chopped into very small pieces and stones dis­carded

2 tbsp honey

1 tsp turmeric pow­der

1 tsp ground co­rian­der

1 tsp cayenne pep­per

1/4 tsp ground cumin

1/4 tsp ground fenugreek

1/2 cup veg­etable oil

1 tsp mus­tard seeds

2 gar­lic cloves, finely chopped

4 1/2 tsp salt


1. Place man­goes in heat­proof bowl. Add honey and mix well.

2. Mix to­gether all spice pow­ders and spoon in a mound over mango. Do not stir.

3. Heat oil in a small fry­ing pan and add mus­tard seeds. When seeds be­gin to splut­ter add gar­lic, stir and take off heat im­me­di­ately, pour­ing mix­ture over spices. Stir to com­bine, add salt and mix well.

4. Spoon into four ster­ilised 250ml jars and re­frig­er­ate for at least 12 hours be­fore serv­ing. Serve as an ac­com­pa­ni­ment to cur­ries.

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