Sticky, Hot Mango and Lime Pickle

EVERYTHING A PICKLE SHOULD BE – STICKY, HOT AND ESSENTIAL. A RESTAURANT FAVOURITE, IT HAS BEEN EATEN IN ABUNDANCE WITH POPPADOMS AND FRIED SNACKS.

MAKES ABOUT 175G | PREPARATION TIME: 10 MINUTES
STANDING TIME: 15 MINUTES | COOKING TIME: 10–15 MINUTES

FRESH

4 mangoes, peeled and cut into medium-sized cubes

grated zest and juice of 1 lime

SPICES

2 tablespoons chilli powder

2 teaspoons panch phoran

PANTRY/LARDER

1½ teaspoons salt

175g soft brown sugar

2 tablespoons oil

1. In a bowl, toss the mangoes with the salt and chilli powder. Leave to stand for 15 minutes.

2. Heat the oil in a large frying pan or wok over a low–medium heat. Add the panch phoran and stir-fry for 25 seconds.

3. Next, add the chilli-coated mango cubes, toss and cook for 6–8 minutes, then add the lime zest and juice. Cover with a lid and cook for 5–7 minutes.

4. Add the sugar and cook, uncovered, until any liquid has evaporated and the mangoes are tender and not mushy.

5. Remove the pan from the heat and cool. Place in a sterilised jar with a tight-fitting lid and refrigerate for up to 2–3 weeks.