Sweet and Sour Mango Pickles

Pane-Bistecca

Sweet and sour mango pickles are a common side dish for many Indian and Asian dishes. They round out the meal.

There are many ways to use mangoes, because it’s currently mango season—just as the apple harvest often brings a bountiful supply of apples in Europe. Apples can be stored, but mangoes cannot. That’s why we cook all sorts of things with mangoes in the spring.

For example Jam, Pickles, Chutney, Mango Puree, Ice Cream, and many more.

Prep time

20 min

Rest time

1 h

Cooking time

20 min

Portions

3 Jars

Total time

1 h 40 min

Ingredients

1 kg not too ripe Mangos
1 tbsp coarse Salt
125 g brown Sugar
125 ml Water
80 ml Apple Vinegar
50 ml Olive Oil
8 Garlic cloves, pressed
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Fennel Seeds
1 tsp Mustard Seeds

Instructions

Step 1

Peel the mangoes and cut them into long strips. Place them in a bowl and sprinkle with salt. Let stand for 1 hour.

Step 2

Drain the mangoes, as they will have released a lot of juice. Then add the vinegar and mix.

Step 3

Bring the water and sugar to a boil and simmer for 8–10 minutes. Remove from heat.

Step 4

Heat the oil in a pot, add the garlic cloves and spices, and simmer everything together for 8 minutes to allow the spices to release their flavor.

Step 5

Then add everything to the mangoes and mix well. Immediately transfer to clean jars and seal tightly.

Notes

Delicious with all kinds of grilled dishes and roasts, as well as raclette and cold cuts.

Sweet and Sour Mango Pickles