Mango pickles

1 servings

Ingredients

Quantity Ingredient
¾ cup Sugar
¾ cup White wine vinegar
¾ cup Water
¼ pounds Whole shallots; peeled,
Cut in half lengthwise if large
1 small Red serrano or jalapeno chile; halved, seeded
8 Quarter-size slices fresh peeled ginger
½ teaspoon Whole coriander seed
½ teaspoon Salt
2 larges Firm ripe mangoes -; (abt 2 lbs)

Directions

In a small non-reactive saucepan, dissolve the sugar, vinegar and water over moderate heat. Add the shallots, chile, ginger, coriander seed and salt and simmer partially covered for 7 to 8 minutes or until shallots are just tender. Remove from heat and cool to room temperature. Peel and cut mangos into large 1-inch cubes, discarding the seed. Place fruit in a clean 1-quart jar and pour cooled vinegar mixture over. Cover and refrigerate up to 1 month. This recipe yields 1 quart of pickles.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9614 broadcast 07-16-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-06-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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