PICKLED MANGO WITH GINGER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.
CAST IRON VEGGIES WITH MANGO PICKLE
Steps:
- Drain the oil from the mango pickle into two cast-iron skillets. Turn the heat on high under the skillets. When hot, sear the cauliflower in one skillet and cook the cabbage in the other. Cook both until fork tender.
- When the cabbage is almost finished, add three-quarters of the mango pickle and continue cooking a few more minutes. Add half the raisins. When the cauliflower is finished, toss in the remaining mango pickle, corn and remaining raisins.
- Put the cabbage in a bowl and top with the cauliflower.
MANGO PICKLE
This is the most popular pickle in India. Almost everybody makes this pickle when mangoes are abundant and easily available. It does not need to be refrigerated unless you want to keep it for a long time. Fills a 1–2 lb. jar.
Provided by kusum gupta
Categories Mango
Time 45m
Yield 1 jar
Number Of Ingredients 9
Steps:
- Wash the mangoes and pat dry them.
- Without peeling, cut them into long thin slices; discard the pit.
- Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
- Heat half of the oil in a large skillet on medium heat.
- Add the seasonings except salt and asafetida powder.
- As soon as they sizzle, add the dried mango pieces.
- Stir together for 5 to 10 minutes.
- Turn off the heat.
- Mix in the salt and asafetida powder when the mixture is cold.
- Heat the remaining oil separately.
- Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
- Put the pickle in a jar, cover, and store in a warm place for a few days.
- Shake everyday.
- Pickle may be refrigerated if it is to be kept long.
- Variation: Peel the mangoes before cutting.
- Reduce the oil by half and adjust the seasonings.
Nutrition Facts : Calories 4603.8, Fat 443.5, SaturatedFat 57.9, Sodium 14074.5, Carbohydrate 181.9, Fiber 30.4, Sugar 135.1, Protein 13
LI HING PICKLED MANGO
The pickled mango in Hawaii is extra good because we add li hing mui! It's tart and sweet, and makes good use of all the wonderful local mangoes on the island. Enjoy the mangoes chilled, straight from the fridge. This also makes a really good snack to take to the beach (don't forget to bring a cooler ^_^).
Provided by Kathy Chan
Categories Hawaii Recipes
Time P1DT20m
Number Of Ingredients 7
Steps:
- Put all the mango slices in a mixing bowl. Add the li hing mui and li hing mui powder. Toss so that everything is evenly coated.
- In a saucepan, combine the rice vinegar, apple cider vinegar, sugar, sea salt. Bring it all to a boil, stirring until the sugar and salt is dissolved. Remove from heat and cool for 5 minutes.
- Pour the liquid over the bowl of mangoes. Let cool. Transfer to jars and store in the refrigerator for 24 hours before eating. Enjoy!
PICKLED SLICED MANGO
Pickled mango with Asian flavors. Useful during mango peak season. Add sliced chile to the jar if you like spice.
Provided by doris
Categories Side Dish Sauces and Condiments Recipes
Time P2DT50m
Yield 16
Number Of Ingredients 6
Steps:
- Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
- Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar. Remove brine from heat and let cool, about 15 minutes.
- Drain mango slices and place in large jars. Cover with cooled brine. Seal and refrigerate until mango turns yellow, about 2 days.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 31 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 29 g
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