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Dried Mango Pickle
Mi Mi Khaing
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10 green mangoes OR enough prepared dried mango for 2 jars
4 inches ginger root
3 tablespoons salt
2 bulbs garlic
Spice mixture (see below)
8 tablespoons vinegar
2 teaspoons sugar
1 1/4 cup oil
2 tablespoons cumin seed
1 tablespoon mustard seed
1 1/2 tablespoons fenugreek
1 bulb garlic
1 1/2 inches ginger root
1 tablespoon chili powder
Prepare fresh green mangoes 10 days ahead as follows: Peel and cut mangoes in slices lengthwise. They should be young enough that hard stone has not yet formed. Peel and slice ginger 1/8 inch thick and cut in strips.
Rub all with salt and leave overnight. On the following day, spread them in the sun. Take in at night and repeat till quite dry but still soft. Cut mangoes in 1 /2-inch pieces, for easier eating.
Alternative to Step 1 is to buy prepared dried mango, unsweetened, if green mangoes are not available.
Take best pieces and soak in a little vinegar till they swell and cut in 1/2-inch pieces and proceed as below. Ginger strips can be dried in warm air if there is no sun.
Peel 2 garlic bulbs, and if cloves are large, slice thickly.
Prepare spice mixture: Dry cumin, fenugreek, and mustard seeds in sun; pound finely; and sieve, if they are not powdered already. Scrape gingerroot.
Pound 1 garlic bulb and gingerroot till finely mashed. Choose chili powder that is not dark but red in color, and have it finely pounded.
Mix above spices with vinegar and sugar.
Heat oil till free of bubbles. Take off fire and add spiced vinegar, mango, ginger, and peeled garlic.
Let cool and bottle. If more oil is needed to cover, cook and pour in to keep solids covered. Let pickle mature a few days before use.

5VqfzRating: 2
Jrxh3k New York(Kenya)Date: 1/8/2018 7:53:38 AM

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Ukv51w New York(Gabon)Date: 1/29/2017 9:11:11 PM

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Icr2oo New York(Mexico)Date: 1/29/2017 12:04:12 PM


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