Simple Mango Pickle
This is my mother’s version of salsa. Tart, sweet, spicy, and fruity. Green (as in unripe) mango is tossed with onions, chili powder and salt. This mango pickle is a delicious accompaniment to tacos, Mother’s Lemon Rice or on top of veggie griddle cakes (recipes for these dishes coming soon).
Makes 2-3 servings.
Ingredients
1 large mango, unripe (if available)
1 small onion or shallot, finely minced
1 green chili, diced
½ tsp cayenne pepper (optional)
1 tsp fine salt
2-4 tablespoons fresh cilantro leaves, finely minced
1-2 tablespoons oil, avocado or other neutral oil
1 tsp brown mustard seeds
1 sprig of curry leaves, if available
Preparation
Peel and dice mango into small bite-sized pieces.
Toss all ingredients, except oil, mustard seeds, and curry leaves.
Heat oil in small saucepan. Add mustard seeds to hot oil. Cover pan and let the seeds pop and splutter.
Remove from heat and add curry leaves, if using.
Pour warm oil over mango and mix thoroughly.
