This is a fiery, fruity accompaniment that will keep refrigerated for a long time — you can add a little to your plate of rice and curry whenever you want to kick things up a notch. It would also be tasty with cheese and crackers, or layered in a sandwich with roast meat.
2 c. raw mango (about 1 large), cubed small
3 T oil or ghee
1 stalk curry leaves
1 T black mustard seeds
1 T ginger, finely chopped
1 T garlic, finely chopped
3 Thai green chili, chopped
3 T raw red chili powder
1 t. turmeric
1/4 c. vinegar
1 c. water
1 t. salt
1. Heat oil in a large frying pan and sauté mustard seeds, curry leaves, ginger, garlic, and chili in oil or ghee on medium-high for a few minutes, stirring, until they start to smell cooked instead of raw.
2. Add chili powder, turmeric, vinegar, water, and salt; cook down to a thick pickling paste, about five minutes. Turn off heat and allow to cool for fifteen minutes or so.
3. Add mango to pan and mix well to combine. Store in the fridge and eat within a year or so (or fill canning jars and seal properly for seriously long-term storage). Serve with congee or other mild dishes.
I LOVE pickled mango. Every summer I buy a jar at an Indian resteraunt in Asheville and eat on it all year long.