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Pickled mango and chutney

post #1 of 2
Thread Starter 
These aren't in proper order but whatever...

The bottom shelf is just made mangoes you have to let them sit for a week and then you can put them in the smaller tubs, like the shelf above, and put a li hing mui for added flavor.



Mangoes, mangoes, mangoes...



More mangoes...



Skinned, seeded, add one cup of rock salt and let sit over night in a cooled with ice or in the fridge. The next day rinse well and put into pickling liquid: 3 parts sugar, 3 parts water and 1 part vinegar (I use half apple cidar and half distilled). Then let sit for a week and you're good to go.



Pickling liquid with 1 t of li hing mui powder for this batch.



I got tired of making pickled mangoes and the last haul I made chutney. I just followed a recipe that I found online a few years back.

post #2 of 2

That looks good . Now to find Mangos less than $2 ea. :confused:

 

Thanks for the look , and  . . .

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