Turmeric Pickled Mango

Ingredients: 

• 2kg unripe mangoes or green mangoes 
• 1 1/2 tsp salt
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1 tsp yellow mustard powder
• 1 tsp chilli flakes
• 400ml white wine vinegar
• 110g sugar
• 400ml water
• 6 curry leaves

Method:

Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour, to draw the excess moisture out. While your mango is salting, sterilise your jars and lids. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for 1-2 minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 

Make your brine by combining the vinegar, sugar and water in a non-reactive, medium saucepan. Place over low heat and stir to dissolve the sugar, then bring to simmering point. Turn off the heat and allow to cool a little. 

When the jars are cool enough to handle, drain off and discard the excess liquid from your mango strips. You can wrap them in paper towel to dry them off a bit. Put 2 curry leaves and 2 teaspoons of your spice mix into the bottom of each jar. Carefully pack the mango strips in. They will have become quite soft from the salting; you want to get as much as you can into each jar, without squashing or breaking up the mango strips. 

Cover with the brine, making sure the mango strips are completely submerged under the vinegar. Remove any air bubbles by gently tapping each jar on the work surface and then sliding a butter know or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with the paper towel or a clean damp cloth and seal immediately.

We prefer to keep these pickles in the fridge, as the texture seems to deteriorate quite quickly. They're best eaten within 3 months.