Serves: 5
Total Calories: 257
1. Prepare the 5-spices. Then with a vegetable peeler, peel the mango, then cut the fruit around the center seed into thin 1/2-inch-by-2-inch pieces. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the garlic, panch-phoran (Bengali 5-Spice), peppercorns, turmeric, and asafoetida. They should sizzle upon contact with the hot oil.
2. Quickly add the mangoes and the salt, reduce heat to medium and cook, stirring, until the mangoes absorb all the flavors, 15 to 20 minutes. Let cool and allow to marinate at room temperature at least 2 days before serving. Store in the refrigerator about 1 month. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Quick Mango Pickle recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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