Green Mango and Cucumber Pickle
Crisp green Territory mangoes and fresh cucumber tossed in a spiced mustard seed tempering. A zesty, tangy condiment with a fiery kick.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 78 kcal
Equipment
- •Sterilised glass jar
- •Mixing bowl
- •Small frypan
- •Chef's knife
- •Colander
Nutrition
Per serving, approximate
- Calories
- 78 kcal
- fat
- 6 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 78 kcal
Instructions
- 1
Place the diced green mango and cucumber into a clean mixing bowl.
- 2
Toss the fruit and vegetables with fine sea salt until evenly distributed.
- 3
Rest for 20 minutes in a colander to drain away excess surface moisture.
- 4
Pat the drained mango and cucumber dry with clean paper towels.
- 5
Return to the bowl and sprinkle over turmeric, chilli powder, ginger, garlic, and sugar.
- 6
Heat the mustard oil in a small frypan over medium heat until smoking lightly.
- 7
Add the mustard seeds and fenugreek seeds, sizzling until they pop and release aroma.
- 8
Pour the hot spiced oil directly over the spiced mango and cucumber mixture.
- 9
Add the white vinegar and stir thoroughly until well coated in the aromatic oil.
- 10
Spoon into a clean sterilised glass jar and allow to cool before sealing.
Chef's tips
Ensure the mangoes are completely unripe, green, and rock-hard for the correct crunchy texture and tart flavour. When heating mustard oil, let it just reach a slight smoke to mellow its pungent bite before adding whole spices. Keep all utensils dry to ensure the pickle stays fresh.
Ingredient substitutions
- mustard oil → neutral vegetable oil or sunflower oil
- Kashmiri chilli powder → sweet paprika mixed with a pinch of cayenne pepper
- continental cucumber → firm Lebanese cucumbers
Storage
Store in a sterilised glass jar in the refrigerator for up to three weeks.
Reheating
Serve chilled or at room temperature; do not reheat.
Common mistakes to avoid
- •Using semi-ripe mangoes, which turn mushy and lack the necessary sharp acidity.
- •Skipping the salting and draining step, which dilutes the spice oil with excess water.
- •Burning the fenugreek seeds, which imparts a harsh bitter flavour to the oil.
Serving suggestions
Cooked Green Mango and Cucumber Pickle?
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