Saturday, April 17, 2010

Mango Pickle (and a way to use some of your mustard)

I dig relishes and pickles, and one of my favorite things we made from local produce last summer was Indian Peach Pickle. It was super spicy, went through a panorama of spices on your tongue, and finished with the gorgeousness of the sweetest fresh peach.

Inspired by the beautiful fruit of Brazil, I tried this mango pickle recipe, and am now keeping a jar of it going at all time, just adding new ingredients as the old are depleted. If I were invited somewhere that I wanted to be sure to be invited back, I'd take along a batch of these pickles. They're that tasty.

Mango Pickle with Scorched Mustard Seed
  • 3 firm, unripe mangos. peeled, pitted, and cut into thin wedges
  • Juice and grated zest of 2 limes
  • 1/2 c peeled, grated fresh ginger
  • 3 tablespoons minced garlic
  • 2 teaspoons grainy mustard
  • 1 or 2 jalepeños cut into thin slices
  • 2 t kosher or coarse sea salt
  • Dash of your favorite hot pepper relish or hot sauce
  • Freshly cracked black pepper
  • 3 T black mustard seed
  • 1/2 c canola or sunflower oil
In a medium nonreactive bowl, combine the mangos with the lime juice and mix well. Set aside for one hour, tossing occasionally to coat. Drain the mangos and add the lime zest, ginger, garlic, mustard, jalapeños, salt, hot pepper relish, and black pepper to taste, mixing well. In a dry sauté pan over medium-high heat, cook the mustard seed, shaking the pan frequently, until the seeds crackle and jump and color of the seeds fades to an ashen gray, about or three minutes past the initial crackling. Add oil to the pan and cook for another minute. Remove from the heat, pour over the mangoes, and mix well. Mango pickles are ready to eat immediately, but the flavors will deepen and mellow significantly after a few weeks. Store them for 3 to 4 months, covered, in the refrigerator. From Quick Pickles by Schlesinger, Willoughby, and George.

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