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Mango Pickle
from Ismail Merchant's Indian Cuisine
- 2 1/4 lbs. mangoes
- 2 1/4 lbs. sugar
- 4 tbl. salt
- 5-6 black peppercorns
- 1 1/2 tsp chili powder
- 2-3 cardamom pods, coarsely pounded
Wash, dry , peel and grate or slice mangoes into saucepan.
Stir in sugar and place pan over low heat, stirring occasionally with
a wooden spoon, for about 30 minutes.
When mixture changes color and falls in a thread when lifted with
a spoon, remove from heat.
Stir in salt, pepper, and chili powder with the coarsely pounded cardamom
pods.
Let mixture cool.
Transfer to a clean, dry glass jar and cover with a nonmetallic, airtight
lid.
Store in a cool, dark place or the refrigerator. |
