Jennifer Brennan

Pickled mangoes

Preparation info
  • Yield:

    1

    large jar of pickle
    • Difficulty

      Easy

Appears in
Curries & Bugles: A Memoir and Cookbook of the British Raj
Curries & Bugles

By Jennifer Brennan

Published 1990

  • About

Locate the green, totally unripe mangoes in ethnic markets.

Ingredients

  • 25 small, unripe mangoes
  • 6 oz salt
  • ½ pint white vineg

Method

  1. Cut each mango, making 4 vertical slices to ¾ of the way down from the pointed end, leaving the last ¼ of the fruit intact. Slightly separate the segments in order to remove the stone. Each mango should now look like a partially opened flower bud. Lay them in a large plastic bowl and sprinkle with the salt. Let them macerate for 24 hours, turning over occasionally.