+GF +SF
Dried mango is a great treat as it is, but have you ever thought of pickling it in a savory way? It’s a really nifty addition to curries, sandwiches and Pickled Mango Curry Wraps. —CS
MAKES ONE 26½-OUNCE (784-ML) JAR
1 cup (235 ml) apple cider vinegar
¾ cup (180 ml) water
¼ cup (50 g) natural cane sugar
2 tsp (6 g) coarse kosher salt
6 oz (170 g) dried mango
1 medium red onion, cut into large pieces
1 small and short stick lemongrass, halved and lightly pounded
2 tsp (4 g) Aleppo pepper flakes or ½ tsp red pepper flakes, to taste
1 tsp toasted coriander seeds
½ tsp toasted black mustard seeds
½ tsp ground ginger
Place the vinegar, water, sugar and salt in a small saucepan. Heat over medium-high heat and cook just until the sugar crystals and salt are dissolved, about 2 minutes. Set it aside.
In an oven-safe canning jar, place the mango, onion, lemongrass, pepper flakes, coriander and mustard seeds and ginger. Pour the hot vinegar mixture on top, wipe any spills and tightly close the lid of the jar. Carefully tilt the jar back and forth to make sure all the ingredients are soaked and combined. Let it stand for 24 hours in the refrigerator before using. Use within a week, stored in the refrigerator.