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.
Special Diets:
Ingredients
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.
Nutritional Info
Serving Size
2 Tbsp
Calories
35
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.