This sweet-and-sour mango condiment is based on South African atchar, pickled mango. Traditionally it's left out in the sun for a couple of weeks to age but ours can be enjoyed the next day. The pickle’s assertive flavor will intensify as the mango softens. Serve with grilled meats and curried vegetables or simply with brown rice.
2 unripe (firm) mangoes, peeled and flesh cut into 1/2-inch chunks
Place vinegar, honey, garlic, chili powder, curry powder, cumin, ginger, mustard seeds and salt in a medium saucepan and heat to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and reduced, 5 to 6 minutes. (Watch carefully so mixture doesn't burn.) Remove from heat and whisk in oil. Stir in mango and set aside to let cool. Refrigerate in a covered container for at least 8 hours before serving. The pickle can be refrigerated for up to a week.
Per Serving: Serving size: 2 Tbsp, 35 calories (10 from fat), 1g total fat, 45mg sodium, 7g carbohydrates, (1 g dietary fiber, 6g sugar).
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