Amba Mango Pickle
A fresh cooked refrigerated mango condiment with fenugreek, mustard and vinegar; not a fermented preserve.
Preparation: 15 min · Cooking: 15 min · Total: 2 hr 50 min · 2 servings
Ingredients
- large green sour mango, peeled/pitted and cubed — 1
- 2 tbsp ground fenugreek seeds
- 1 tsp ground turmeric
- 0.5 tsp hot chilli powder
- 30 ml distilled white vinegar, labelled 5% acidity
- 1 tsp yellow mustard seeds
- 240 ml drinking water
- 1 tsp salt
Instructions
Prepare safely
Wash the 1 mango before peeling and pitting; cut the edible flesh into even cubes with clean tools. A counted mango is not an inferred 450 g.
A counted mango is not an inferred 450 g.
Mix the base
Toss the mango with 1 tsp salt in a clean covered food-safe bowl.
Toss the mango with 1 tsp salt in a clean covered food-safe bowl.
Refrigerate and wait
Keep the salted mango in the refrigerator at ≤4°C for the supplied 2-hour interval; do not cure it on a warm counter.
Keep the salted mango in the refrigerator at ≤4°C for the supplied 2-hour interval; do not cure it on a warm counter.
Refrigerate and wait: 7200 seconds
Drain carefully
Drain the released mango liquid after the 2-hour refrigerated interval; do not add that discarded liquid to the measured water.
Drain the released mango liquid after the 2-hour refrigerated interval; do not add that discarded liquid to the measured water.
Toast carefully
Toast 1 tsp yellow mustard seeds over medium heat, beginning checks around 1 minute until aromatic and starting to pop. Avoid scorching and protect from hot seeds.
Avoid scorching and protect from hot seeds.
Toast carefully: 60 seconds
Simmer and check
Add 240 ml water, 2 tbsp fenugreek, 1 tsp turmeric and 0.5 tsp chilli. Bring to a gentle boil, then simmer over low heat from about 5 minutes, stirring until thickened.
Bring to a gentle boil, then simmer over low heat from about 5 minutes, stirring until thickened.
Simmer and check: 300 seconds
Simmer and check
Stir in 30 ml labelled 5% distilled white vinegar and the drained mango; simmer from about 5 minutes until slightly softened with the intended texture. Do not substitute white-wine vinegar silently.
Do not substitute white-wine vinegar silently.
Simmer and check: 300 seconds
Cool promptly
Transfer promptly into shallow food-grade heat-compatible containers and refrigerate within 1 hour at ≤4°C. Do not wait hours for complete room-temperature cooling.
Do not wait hours for complete room-temperature cooling.
Check doneness
This fresh condiment has no validated preservation process: 5% vinegar does not establish the final product acidity. No 3-day fermentation, canning, sealed ambient storage or 3-week refrigerator promise.
No 3-day fermentation, canning, sealed ambient storage or 3-week refrigerator promise.
Serve and store
Serve 2 condiment portions cold with clean utensils and use within 2 days refrigerated. Half uses 15 ml vinegar/120 ml water; 8 servings use 120 ml vinegar/960 ml water, with all other ingredients scaled proportionally.
Half uses 15 ml vinegar/120 ml water; 8 servings use 120 ml vinegar/960 ml water, with all other ingredients scaled proportionally.
Tips
- Instructions describe the base 2-serving batch. Controls scale the ingredient list to 1 or 8 servings, exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml, one tsp 5 ml; dry volumes are not gram weights. Use equivalent vessels and manageable batches; timers are first checks, not linear cooking rules.
Common mistakes
- Do not add unlisted fat, liquid or garnishes or rely on a fixed time or browned surface alone.
Substitutions
- Keep the stated source states and explicit alternatives; check product instructions and allergens.
Storage
Refrigerate promptly in shallow portions within 1 hour at ≤4°C; use within 2 days from preparation, including cooling. This is a conservative household limit, not a validated shelf life.
Reheating
Serve this refrigerated condiment cold with clean utensils; it is not an ambient-stable preserve.
About this recipe
A fresh cooked refrigerated mango condiment with fenugreek, mustard and vinegar; not a fermented preserve.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.