Anyone for mangoes?

[Morning Glory]

Apparently hing is used for a medicinal rub and may be given to babies in diluted liquid form to cure indigestion.

Can you buy some? If babies can have it then it should be OK in your pickle!

 

[Yorky]

Can you buy some? If babies can have it then it should be OK in your pickle!

Yes, I could buy some from the chemist but it will be in liquid form. After 7 days of moving the bloody mangoes around the garden into the sun every few hours I'm not going to risk spoiling the result with some hing body lotion! I shall leave it out.

 

[Morning Glory]

Yes, I could buy some from the chemist but it will be in liquid form. After 7 days of moving the bloody mangoes around the garden into the sun every few hours I'm not going to risk spoiling the result with some hing body lotion! I shall leave it out.

 

[rascal]

The mango that keeps giving, I love it,lol.

Russ

 

[Yorky]

These are a few more from our sour mango tree.

(We had 6 more sweet mangoes given this afternoon).

 

[Morning Glory]

I suppose you could always hold a Mango Party:

or a mango eating competition:

 

[Yorky]

On Tuesday my mangoes will be seasoned (I hope). Very little sun here today although temperatures still reached 36 degC

 

[Morning Glory]

The mango chutney I made:

 

[Herbie]

The mango chutney I made:

View attachment 15450

Looks lovely. My aunt sent me a recipe years ago but I've never tried it. It is a shame we moved away from East London where you could buy a box for £5.

 

[Morning Glory]

Looks lovely. My aunt sent me a recipe years ago but I've never tried it. It is a shame we moved away from East London where you could buy a box for £5.

That would seem extortionate to @Yorky!

 

[Yorky]

The mango chutney I made:

I shall guarantee that mine will be nowhere near as sweet as yours.

Maybe not as good though.

 

[Morning Glory]

I shall guarantee that mine will be nowhere near as sweet as yours.

Maybe not as good though.

I can guarantee that mine isn't sweet. I'll try to remember exactly what I did - but I used only 1 tsp sugar. Its very spicy and hot and tastes sour rather than sweet.

 

[Morning Glory]

Here is the recipe: Hot and Sour Mango Chutney

 

[Yorky]

@Yorky - it is worth searching for mango pickle rather than chutney if you want something with less or no sugar. Here is one I found which looks to me to be good. No sugar at all!

http://www.instructables.com/id/How-to-Make-Mango-Pickle-the-South-Indian-Way/

My "seasoned" mango is virtually ready for the subsequent process. However, liquid has accumulated from the seasoning but the recipe doesn't address this. Do you think I should just pour the lot in for frying or drain the liquid off first?

Edit: current state:

 

[Morning Glory]

Drain and pat dry - I say this because if you look at the step by step photos below, this is the point where the mango is added to the pan. Firstly they don't appear to have any liquid. Secondly it wouldn't be a good idea to pour all that liquid into hot fat. Thirdly the appearance of the finished pickle is quite dry - certainly not swimming in liquid.

This is the point where the mango is added:

• Heat a frying pan over medium fire
• Add a tablespoon of cooking oil to the pan. We usually prefer Sesame oil for pickling.
• When the oil is heated, add a teaspoon of mustard seeds.
• When mustard seeds start to crack, add the seasoned mango pieces to the oil
• Use a ladle to turn over the mango pieces till all the pieces are properly covered with oil.

Finished pickle: