I was thrilled when Ten Speed Press sent me a review copy of Karen Solomon’s Asian Pickles. Although the book isn’t strictly vegan, many recipes are naturally plant-based and those that aren’t are easy to adapt or skip.
The book is organized by region, offering a concise tour of pickling traditions. Highlights include Japan (red pickled ginger), Korea (several varieties of kimchi), China (salt-cured long beans), India (mango pickles) and Southeast Asia (banana ketchup). The range makes it useful for anyone wanting to explore preserved flavors from across Asia.
I’m a big fan of Indian cuisine and I adore Indian pickles—especially mango pickles—so this book immediately caught my attention. It includes two mango pickle recipes: one for ripe mangoes and another for green mangoes, so you can pickle fruit at whatever stage you have on hand.
I tried the green mango pickle and found it straightforward and fast to prepare. The recipe was simple to follow and produced a bright, tangy pickle I’ll definitely make again. Next on my list is the lime pickle.
Do you have a favorite type of pickle, and have you tried making your own?
Green Mango Pickle from Asian Pickles
Reprinted with permission from Asian Pickles by Karen Solomon, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Jennifer Martine
Ingredients
- 1 large mango, about 14 ounces
- 1/4 cup mustard oil or vegetable oil
- 1 tablespoon cumin seeds
- 1 tablespoon chile powder
- 2 teaspoons fenugreek seeds
- 3 cloves garlic, sliced thinly
- 2 teaspoons kosher salt
- 2 teaspoons asafetida
- 1 teaspoon ground turmeric
- 2 tablespoons light brown sugar
- 1/4 cup distilled white vinegar
Instructions
- Wash, dry, and cut the mango into ½-inch cubes; do not peel it. You should have about 2½ cups of fruit.
- Combine the mustard oil, cumin, chile, fenugreek, and garlic in a medium skillet. Cook over medium heat until the spices are fragrant and the garlic browns, about 4 minutes. Add the mango, stir, and cook another 3 minutes until the fruit is slightly softened.
- Remove the pan from the heat and stir in the salt, asafetida, turmeric, brown sugar, and vinegar.
- Mix thoroughly and pack the pickle into glass or ceramic jars with tight lids. Avoid plastic, which can retain the pickle’s color and strong aroma.
- The pickle can be eaten right away, but it’s better after sitting at room temperature for 24 hours. Refrigerated, it will keep for at least four months.
Nutrition Information
Amount Per Serving
Calories 459Saturated Fat 4gSodium 664mgCarbohydrates 50gFiber 6gSugar 37gProtein 4g
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