Ingredients
- •6 small unripe green mangoes from the first of crop
- •Sea salt, as needed
- •Fresh green chili or dried red chili (optional)
Preparation
Look for thin skinned fruit, no larger than your first. Mangoes with soft stones are best. Wash and cut the mangoes into thick wedges. Remove the stone.
In a large sterilized jar place 15 ml (1 tablespoon) salt.
Add mango wedges into the jar, filling until ¾ full. Add another 15 ml (1 tablespoon) of salt. If desired, add a fresh green chili or a dry red chili. Tightly close the jar and shake the bottle. Keep it in indirect sunlight for up to a week. Keep shaking the bottle a couple of times a day to move the salt and mangoes around. Observe that this will create water in the jar.
Store refrigerated for up to a year. Once opened, eat within two weeks.
Always use a clean, dry spoon to remove mango pickles from the jar and to keep from spoiling.
The thinner the wedges, the softer the mango will become.
