Vegetables – Taste and Less Waste – Pickles

Last week my friend Alison and I dropped into Cornersmith in Marrickville for lunch. We were inspired to Pickle. I had overordered the black radish for the salad on the blog, last week, so Al decided to Pickle that and I loved the idea or a Turmeric Pickled Mango given the abundant green mangos about.

Cornersmith, in case you don’t know, is a couple of Cafe’s and Picklery. They only use seasonal produce. support local small-scale producers are obsessive about preserving food and reducing food waste.

Their Turmeric Pickled Mango : They say…….

So addictive are these pickles, you’ll be lucky if they make it past the first meal. They are delicious with curries, or mixed through Asian-style salads such as the Green Mango and Papaya Salad. Great tasty salsa to serve with seafood or tacos.

https://www.cornersmith.com.au

Turmeric Pickled Mango

2kg unripe mangoes, or green mangoes
1 1/2 tablespoons salt
1 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1 teaspoon chilli flakes
400ml white wine vinegar
110g sugar
400ml water
6 curry leaves

Peel the mangoes, then cut the fleshing 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-sized 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 sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with 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 with 3 months.

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