Homemade Mango Pickle

By Chez_Alexander

A recipe from The Pantry, Seattle, WA.

Ingredients

• 2 cups peeled semi-ripe mango, cut into strips
• 1 TBS kosher salt
• 3 TBS coconut oil
• 1 tsp brown mustard seeds
• 1 TBS fennel seeds, lightly ground
• 1 TBS cumin seeds, lightly ground
• 1 tsp red chile flakes
• 1 tsp turmeric powder

Preparation

Step 1

1. In a medium bowl, mix the mango with the salt. Let sit for 20-30 minutes. Drain and discard the accumulated brine. Taste, and if it's too salty for your taste, rinse before proceeding with the next step.

2. Meanwhile, in a large skillet, heat the oil for 20 seconds over medium heat. Add mustard seeds and spices (not the turmeric) and stir until the seeds pop and the spices are fragrant, about 1 minute.

3. Toss the spiced oil and the turmeric powder with the mango. Serve immediately or refrigerate for up to one week.

Makes 6 servings.