How to Make Delicious Mango Pickle and Mango Mash You’ll Fall in Love With After One Try

Mango Chutney and Pickle Recipes

Mango Chutney (Liteh Mango)

Ingredients (for 2–2.5 kg):

• Dried apricots: 300 g

• Vinegar: 750 ml (3 cups)

• Ripe fresh mango: 1 kg

• Salt: 1½ tbsp

• Curry powder: ½ tsp

• Mango powder: ¼ tsp

• Ginger: ½ tsp

• Red chili powder: ½ tsp

Preparation Steps:

1. Soak the dried apricots in 2 cups of vinegar overnight until soft, then puree them.

2. Peel the mangoes and grate them coarsely.

3. Mix 1 cup vinegar with salt and spices, then add the apricot puree.

4. Add the coarsely grated mango, close the jar, and store in a cool place for 2 weeks to allow flavors to develop.

Special Notes:

• This chutney is traditionally served salty and spicy.

Chef’s Suggestion:

• If desired, puree the mango chutney for a smoother texture.

• Optionally, lightly sauté finely chopped mushrooms in olive oil and add to the chutney.

Mango Pickle

Ingredients (for 1–1.125 kg):

• Raw green mango: 1 kg

• Sesame or olive oil: 1 cup

• Garlic: 5–6 cloves

• Mustard seeds: ½ tsp

• Curry powder: ½ tsp

• Black peppercorns: ½ tsp

• Curry leaves: 2 leaves

• Coriander seed powder: ½ tsp

• Cardamom powder: ¼ tsp

• Green chilies: 2

• Dried red chilies: 2

• Vinegar: 500 ml (2 cups)

• Salt: ½ tbsp

Preparation Steps:

1. Wash the mangoes and cut them coarsely, leaving the skin on.

2. Mix sesame oil with garlic, mustard seeds, curry powder, black peppercorns, curry leaves, coriander seed powder, and cardamom powder.

3. Add the mango pieces to the mixture and refrigerate for 48 hours.

4. Remove the garlic cloves, then add green chilies and dried red chilies to the mango.

5. Mix vinegar and salt, pour over the mango mixture, and store in a sealed jar for about a month before serving.

Special Notes:

• This mango pickle is meant to be served salty and spicy.

Chef’s Suggestion:

• Optionally, add 2 chopped French green apples with the skin to enhance flavor.