Middle Eastern Pickled Mangoes (Amba)
Spicy, sweet, and sour, these pickled mangoes will have you hooked!
Servings: 6 8 oz jars
- 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
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.
- 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, Shawarma, and 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!
Serving: 1jar | Calories: 94kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Sodium: 1181mg | Potassium: 13534mg | Fiber: 2g | Sugar: 16g | Vitamin A: 920IU | Vitamin C: 26mg | Calcium: 40018mg | Iron: 551mg