Recipe Mango, Tomato and Mint Pickle

morning glory

Obsessive cook
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19 Apr 2015
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Maidstone, Kent, UK
This is a hot, sweet and sour pickle. The mint gives a refreshing finish. You don't taste it at first but then at the end it is there. This would be good with a hot curry or with some cold cuts of meat.

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Ingredients (makes enough to fill a 300ml jar)
1 mango, peeled and roughly chopped
12 baby tomatoes cut into quarters
1 tbs vegetable oil
1/2 a large onion, finely chopped
2 fat cloves of garlic, crushed
3 or 4 chillies, finely chopped - I used 3 red birds eye chillies and one green jalapeño.
A handful of mint leaves, chopped
1 tsp kalonji seeds
Juice of 2 limes
1 tbsp sugar
Salt to taste

Method
  1. Heat the oil in a saucepan.
  2. Gently fry the onion in the oil until softened. Add the garlic and fry for a minute more.
  3. Add all the other ingredients and heat through, stirring to mix evenly.
  4. Simmer for 15 mins on a low heat until the mixture thickens. Add salt to taste.
  5. Pour into a sterilised jar and seal or keep in a sealed plastic container in the fridge.
The pickle will keep for many months.
 
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