Middle Eastern Pickled Mango

Name: Middle Eastern Pickled Mango
Yield: Serves 32, makes 1 pint
Ingredients: 2 firm but, ripe mangoes, peeled, pitted, and cut into 1-inch pieces; 1 tablespoon, packed light brown sugar; 1 tablespoon, canning and pickling salt; 1 tablespoon, ground sumac; 1½ teaspoons, brown mustard seeds; 1½ teaspoons ground, fenugreek; 1½ teaspoons, ground cumin

2 comments

Fruit

Condiments

Inspired by amba, a Middle Eastern pickled mango condiment, we set out to make a savory-sweet and tangy mango pickle packed with flavor.

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES32, makes 1 pint

TIME20 minutes, plus 7 days fermenting

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

The assortment of spices we chose (fenugreek, brown mustard seeds, sumac, and cumin) worked together to create complexity and a backbone of earthiness and spice for our pickle. Fermenting the mangos preserved and acidified them; it also cre...

This is a members' feature.