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Pickled Curry Mangoes

Yield: 1 Quart Jar

Equipment:

  • 1 - Quart Jar
  • 1 - Saucepot

Ingredients:

  • 4 oz Rice Vinegar
  • 4 oz Water
  • 1/2 cup Sugar
  • 1 tsp Salt
  • 1 tsp Cumin, ground
  • 1 tsp Cardamom, ground
  • 1 tsp Curry Powder
  • 1/2 tsp Crushed Red Pepper
  • 2 ea Mangoes, peeled and thinly sliced
  • 1/2 ea Onion, peeled and thinly sliced

Instructions:

  1. Place mango and onion in the pickling container
  2. Combine remaining ingredients in a saucepot, bring to a boil.
  3. Reduce heat to a simmer and simmer until sugar is dissolved.
  4. Pour the pickling liquid into the container with mangoes and onions.
  5. Use your preferred sealing method.

Notes:

  • I prefer to place the jar in a 250 °F oven for 10 minutes, turn off the oven, and let cool. If the jar is not sealed properly, I redo the process.
  • While in culinary school, during the pickling and preserving lessons, the instructor asked to use this recipe.
  • At the Greenbrier, this was used for a component of one of the dishes.
  • This is my most popular pickling recipe.