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Description
Indian style pickles are usually quite a chore to prepare. Some recipes involve leaving the pickles in a jar in the sun for a matter of months. Not this one. This recipe for vegan indian mango pickle only takes 2 days (less if you are impatient) and are highly passable.
Ingredients
- 2 mangos
- 2 teaspoons grated lime zest
- 2 tablespoons lime juice
- 2 teaspoons grated peeled ginger root
- 4 teaspoons minced fresh chiles
- 2 teaspoons salt
- 4 teaspoons vegetable oil
- 2 teaspoons black or yellow mustard seeds
Steps
1) Peel and cut the mangos into small cubes. In a bowl mix the mango cubes, lime zest, lime juice, ginger, chiles and salt.
2) In a small skillet on medium-high heat, warm the oil and then add the mustard seeds, stirring until the seeds pop. Cook covered for about a minute. Add the hot oil and mustard seeds to the bowl and stir well. Cover and refrigerate for a day or two to allow the flavors to meld. The pickles will be spicy hot at first, but will mellow with time. Keep them refrigerated in a closed container for a week.
Additional Tips
Mango pickles can accompany any indian dish and then some. Server this vegan mango pickle recipe with currys, rice, samosas or roti.
