product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

South African-Inspired Pickled Mango

Makes about 3 1/2 cups
Time 8 hr 20 min
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. Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 2 cloves garlic finely chopped
  • 2 teaspoons chili powder
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons extra-virgin olive oil
  • 2 unripe (firm) mangoes peeled and flesh cut into 1/2-inch chunks
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 2 cloves garlic finely chopped
  • 2 teaspoons chili powder
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons extra-virgin olive oil
  • 2 unripe (firm) mangoes peeled and flesh cut into 1/2-inch chunks