How to Make Pickled Mangoes (Amba)
Spicy, sweet, and sour, these pickled mangoes will have you hooked!
Servings: 6 8 oz jars
Calories: 94kcal
Equipment
Ingredients
- 2 large unripe mangos
- 1½ cups apple cider vinegar
- ½ cup water
- 1 tablespoon olive oil
- 2 dried chilis (or more if you're brave)
- 4 cloves garlic
- 1 tablespoon salt
- 1 teaspoon curry
- 1 teaspoon turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek
Instructions
- While the jars are sterilizing, peel and slice the mangoes.
- Next, combine vinegar, water, and oil in a small saucepan. Add the chiles, garlic, and spices. Bring to a boil then remove this brining solution from the heat.
- Place mango slices, chilis, and garlic into the sterilized jars.
- Pour the brine over the mangoes and hand tighten the lids.
- Process the jars for ten minutes in the boiling water. Store the jars in a pantry for at least a week to allow the flavors to come together. Shake the jar every now and then to redistribute the spices. Once open, refrigerate the jars for up to six months.
Notes
- Shake the jar every now and then to redistribute the spices.
- If you like more spice, add crushed red pepper flakes to the brine.
- Pickled mango is also a great addition to Falafel wraps, beef shawarma, and shish kabob sandwiches.
- If you're like me, you might even find yourself sneaking some straight out of the jar when you're craving a sour treat!
Nutrition
Serving: 1jar | Calories: 94kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Sodium: 1181mg | Fiber: 2g | Sugar: 16g
