By Hayley Tia
When cruising through Fiji some years ago we had stocked up with as many plastic-free provisions as we could find in the small local store- amongst this haul were large 1-liter jars of local mango pickle. Much to our delight, there wasn't much that didn't go with this delectable punch of spiced fruit- with curries, stews, fish, rice dishes even mixed with galley-made coconut yogurt and poured on a fruit salad! Ever since then, we have been playing around with the flavors to try to re-create this jar of mango goodness. Here is our take on this Fijian-inspired mango pickle.
3 large green mangos
1 tablespoon nigella seeds
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
5 cloves of garlic
4 tablespoons sea salt
2 tablespoons raw sugar
2 tablespoons ground turmeric
2 tablespoons ground chilli (produces a medium heat- adjust to your preference)
1 cup of olive oil
+ 1 large glass jar- ideally 1 litre size (34 fl oz)
Wash all preparation equipment and mangos and sundry, ensuring everything is clean and well dried before beginning as this will assist with the longevity of the final product.
Dice the mangos including the skin into cubes, any smaller mushy bits can be uses as well as this helps to create a thickened sauce or gravy. Spread the mango on some parchment paper and sun dry for 2-3 hours whilst you prepare the spices.
Dry roast all the seeds; nigella, mustard, and fenugreek until fragrant. Set aside and allow to cool.
In the same pan fry the garlic until browned slightly.
Using either a mortar and pestle or benchtop food processor blitz the spice seeds until you have a fine powder.
Once the mango appears slightly dried you can mix in the ground spice seeds, garlic, turmeric, salt, sugar, chili and oil, mixing well to coat all the fruit evenly.
Transfer to your clean, dry repurposed jar, ensuring there is enough oil to cover the fruit to stop it from spoiling.
Set aside in a cool dark place for at least 72 hours.
After some time has passed stir with a clean spoon and taste test your pickle. It should taste quite salty at this stage- as this acts as the natural preservative, as does the oil. So, don't skimp on either.
Ideally, the pickle will need at least a week, but the longer the better.
If you plan to keep this one unrefrigerated ensure when serving that you use clean utensils to scoop out the contents and ensure there is always oil covering the fruit. Store in a cool dark place for up to a year.
Makes 1 litre Jar
A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.
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