It’s really quite simple to make healthy mangoes a part of your meal; and a taste of my 2-step raw mango pickle will show you just how to do it.
It comes as no surprise that India produces almost half of the world’s mangoes, and also consumes most of them.
Mangoes make their way easily into Indian food, often in a surreptitious manner…
One sees ripe sweet ‘yellow’ mangoes come to the table, simply cut in pieces as a fruit, and sometimes served topped with whipped cream or ice-cream.
Sweet ripe mango can also be fashioned into ‘Lassi’ smoothies, ‘Aamras’ thick juice drinks, or added to desserts like mousses, soufflés, puddings and ‘Kulfi’ ice-cream. Ripe mangoes add the right kind of sweetness to chunky chutneys like my Mango Cranberry one.
Part of my month long spotlight on Chutneys and Pickles; this 2-step mango condiment is a healthy easy recipe, inspired by my dad’s crushed raw mango pickle.
Perhaps one of the simplest ways to bring a dollop of delightful flavor to a variety of meals – try it as topping on meat, fish or vegetables, as an accompaniment to Indian lentils Daal, or as a sandwich spread, and even smeared on hot Indian flatbread Chapati or homemade Naan.
There’s minimum cooking and no wait time involved in this crush-style relish…just get your food processor out, and your taste buds ready.
- 1 cup (¼ lb) raw mangoes cubes (mango should be peeled and seed removed)
- 1 teaspoon chopped Thai or Serrano chili pepper (optional, for a strong spicy kick)
- ½ teaspoon garlic powder OR 1 teaspoon (about 1 medium clove) fresh garlic
- ¼ teaspoon ground ginger OR ½ teaspoon grated fresh ginger
- ½ teaspoon ground cumin
- ¼ teaspoon ground red chili or Cayenne pepper
- 1 tablespoon refined sugar
- 1 teaspoon salt
- Heat an empty sauté pan. Once the pan is hot, turn off the flame and ‘dry roast’ the garlic powder, ground ginger, cumin, red chili, salt and sugar (add sugar last to the pan or it will melt) for about a minute.
- The term ‘dry roast’ indicates tossing the dry ingredients around in a hot pan, without using oil, water or liquid cooking medium.
- In a food processor or blender - grind the mango cubes, fresh green chili pepper, (if you're using fresh garlic and ginger, add them at this stage) and dry roasted spices & seasonings.
- The pickle can be consumed immediately as a topping or accompaniment to meat, fish, vegetables and lentils, or as a spread for sandwiches and wraps.
- 2-step Mango Pickle can be stored refrigerated for up to 2-3 weeks, beyond which it could spoil.