Sweet Mango Pickle
A traditional sweet and tangy mango pickle made with green mangoes, ginger, and chilies in a sugar-vinegar syrup. This recipe makes a large batch suitable for preserving.
Ingredients
- 10 whole Green mangoes, peeled and quartered (Modernized from 100 mangoes in original recipe)
- 0.5 cup Salt, for steeping (For brining the mangoes)
- 4 cups Water, for brine (To dissolve salt)
- 4 ounces Fresh ginger, peeled and sliced (About 1/4 pound)
- 2 ounces Green chilies, finely sliced (Adjust to taste)
- 1 cup Sugar (For syrup)
- 2 quarts White vinegar or distilled vinegar (8 cups)
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Instructions
- 1Dissolve the salt in 4 cups of water to create a brine solution.
- 2Place the peeled and quartered mangoes in the brine, ensuring they are fully submerged. Cover and let steep for 36 hours at room temperature.
- 3After 36 hours, drain off all the salt water from the mangoes. Pat the mango pieces dry thoroughly with clean kitchen towels or paper towels.
- 4In a large preserving pan or heavy-bottomed pot, combine the sugar and vinegar. Heat over medium heat, stirring occasionally, until the sugar completely dissolves to form a syrup.
- 5Add the dried mango pieces, sliced ginger, and finely sliced chilies to the syrup. Stir gently to combine all ingredients.
- 6Allow the mixture to simmer gently over medium-low heat for 10 to 15 minutes, stirring occasionally to prevent sticking. The mangoes should soften slightly but still hold their shape.
- 7Remove the pan from heat and allow the pickle mixture to cool completely to room temperature. This may take 2-3 hours.
- 8Once completely cold, transfer the pickle into clean, sterilized glass bottles or jars. Seal tightly and store in a cool, dark place. The pickle will improve in flavor after a few days.
