Pickled mango and chutney

Discussion in 'Fruit, Nuts & Berries' started by welshrarebit, Aug 3, 2014.

  1. welshrarebit

    welshrarebit Master of the Pit

    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.

     
    Last edited: Aug 3, 2014
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    That looks good . Now to find Mangos less than $2 ea. [​IMG]

    Thanks for the look , and  . . .
     

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