Serves: Makes ~8 x 300ml/10 fl oz jars
Cost: ~€5-8 depending on cost of mangoes
Preparation time: ~60 minutes + Processing time
Calories: ~1100 for the whole batch
Hi again everyone! Continuing on with my wonderful guest posts today I’ll be presenting to you Sissi from With A Glass. I think Sissi is one of my oldest blogging friends. She was one of the first people to regularly visit my posts way back in early 2011 when my site had a hideous design and was still so much in its infancy. How things have changed since then – on my early posts I wrote almost nothing and pretty much launched into my recipes immediately! Anyway – I’m sure you’re familiar with Sissi and her wonderful blog. If you’re not, please check her out. Her warmth and friendliness, knowledge and eagerness to answer questions and offer helpful advice make for a very inviting reading experience. Not only this but she posts the most delightful recipes! She’s often inspired by asian cuisine and has cooked a great number of delicious of Japanese dishes, although she’s recently been on a Szechuan kick. Seriously, doesn’t this look amazing? Just like something you’d order from a good restaurant!
She’s a big fan of preserving and canning so if you’re ever looking for ideas for jams, jellies, butters, or pickles (even fish!) in general then you know where to go! Thanks so much for the wonderful post today Sissi! I hope everyone enjoys it today; I’ll be back in a few days with another guest post
Find Sissi at: WithAGlass
Hello, dear readers of FiveEuroFood. My name is Sissi and I am the author of a blog called With a Glass. Today I have a big honour to guest post for Charles. Apart from being one of my closest blogging friends, Charles is also someone I greatly admire for what he writes, cooks, photographs and films (I am in awe of his step-by-step cooking videos), so when he asked me to feature a recipe on his blog I was both thrilled and flattered. Thank you, Charles, for this invitation!
I remember Charles telling me once how much he would love to have a big pantry filled with different pickles, jams and other home made jars. Since September is one of the busiest months for such a preserving addict as me, a pickling recipe seemed most appropriate to share with you and Charles at this time of the year. I have chosen my latest mango preserving idea.
Even though I prepare some jams, most of my pantry jars contain savoury sauces, jellies and pickles. Mango is the main ingredient of several types of hot sauces and chutneys I prepare every year, but I haven’t tried pickling it until now. If, like me, you are a fan of Indian pickled mango, you will understand that this was the first recipe I started to look for. Unfortunately, Indian pickles are prepared with expensive green mangoes, and, most of all, I found only short-term preserving recipes. I desperately wanted to use the easily available yellow mangoes and to keep the pickles in my pantry for at least a year, so I ventured into something completely new. I kept Indian flavours and combined them with the foolproof European long-term pickling method I use with cucumbers and peppers.
The experiment was risky, but proved worthwhile. Tasted after a couple of days (I had to make sure I present you an edible recipe!), the pickled mango has exceeded my expectations. I feared the excessive sweetness and softness of the fruit, but they were perfectly balanced by chili peppers, vinegar and powerful spices. The scarce amount of oil I poured on top of every jar tamed down the harshness of the vinegar and mellowed the flavours. I can already see these aromatic mangoes bringing sunshine to my winter meals.
TIP: If you don’t care for long-term pickles, you can skip the processing stage and keep these pickles in the fridge for at least several weeks.
If you don’t like hot flavours, skip the chili.
Pickled Yellow Mango
- 3 mangoes (not too ripe, still firm)
For the marinade:
- 600ml / 2,5 cups Vinegar (4,5%)
- 500ml / 2 cups Water
- 150g / 2/3 cup Caster Sugar
- 3 level tbsps Salt
- 3tsps Nigella Seeds
- 2tsps Fenugreek Seeds
- 2tsps Cumin Seeds
- 2tsps White Mustard
- 8 cloves of Garlic
- ~8 thin slivers of Fresh Ginger
- 2 Bird’s Eye Chilis (or any hot chili variety; the amount depends on how hot you want your pickles)
- 8tbsps good quality Oil (I prefer olive oil)
- Roast nigella, fenugreek, cumin and mustard seeds in a dry frying pan until they start to pop. Put them aside.
- Put on gloves. Cut the chilis into slices, discarding the seeds.
- Peel the mangoes and cut them into more or less equal square pieces.
- Fill empty, thoroughly washed and dried jars with mango pieces (no more than 2/3 jars’ height and not tightly packed), add garlic cloves (one per jar), toasted spices (a teaspoon per jar), two chili slices and one ginger sliver per jar.
- Bring the marinade to the boil and let it simmer for a couple of minutes, stirring well until all the sugar is dissolved.
- Fill the jars with hot – not boiling – marinade, leaving 1,5 cm from the rim.
- Pour a tablespoon of oil in each jar. Close the jars and let them cool down.
At this point you can either keep it in the fridge for a couple of weeks or process the jars, as described below, and store them in your pantry for at least a year!
- Place the cool jars in a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking), cover up with hot – but not boiling – water to the level just below the lid. Bring to the boil and keep on a very low heat, in simmering water, for around 15 minutes (if you use bigger jars, increase the processing time; I usually process 500 ml jars for 20 minutes). Stick on self-adhesive labels, write the name of the pickle and don’t forget to mark the date.
Wait at least a couple of weeks before opening the jars. As most pickles, these should improve with time.