A Teaspoon of Turmeric

Green Mango Pickles are very typical along an Indian vegetarian meal.

I’m eating mangoes by the case these days. The soft and sweet texture makes it a great breakfast food as it’s filling, nourishing and nutritionally rich with vitamins A and C, beta carotene and a good source of fibre. They make a great snack too.

The last case I bought, the mangoes were completely unripe. Watching and waiting for my mangoes to ripen was frustrating since I’m in the routine of having mangoes almost daily. So I turned these green mangoes into a pickle, perfect as a side to an Indian vegetarian meal.

For this recipe, choose green unripe mangoes.

Cut into cubes.

Arvinda’s Madras Masala is the perfect spice blend for this recipe–the flavour is bang-on.
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Green Mango Pickles

Ingredients:
1 raw green mango, cubed
1/4 cup oil
2 tbsp. Arvinda’s Madras Masala
1/2 tsp. sea salt
1/4 tsp. turmeric powder

Method: Mix all ingredients together in a bowl. Store in an airtight jar. Will keep for up to a month in the refrigerator.

Mix mangoes with remaining ingredients. It’s meant to be a spicy condiment on the side of an Indian meal.

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Native to India, mangoes are definitely my guilty ‘food mile’ pleasure. But then again, so are spices. The exotic aromas are intoxicating and are reminiscent of being a tourist in India again.

It’s time again for another morning mango…perhaps this time with a side of some local cherries.

Do you have a guilty ‘food mile’ pleasure?

A teaspoon of: Death Cab For Cutie. Listening to: You Are A Tourist.