Mango Pickle – Achali ya Embe

Mango Pickle

• 2 to 3 large green mangos
• 1 tsp. whole black pepper
• 1 tsp. whole cumin seeds
• 12 whole cardamom seeds
• 2 tsp. turmeric powder
• 2 tbsp. chopped habanera peppers
• 1½ tsp. sea salt
• 1½ cup water
• 1?3 cup vegetable or olive oil

Instructions

1. Wash the mangos and cut into small, thin pieces. Arrange on a biscuit baking pan or cutting board, put next to stove or outside under the shade until dries.It can take up to a week to dry.
   

   Cut up fresh green mango
   

   Dried green Mango pieces
2. Put them in a big jar with a tight lid.
3. Heat the oil in a pan, then add black pepper, cumin seeds, and cardamom, and stir for 1 minute. Add turmeric powder and habanera peppers and continue to cook, stirring for a few seconds.
4. Add salt and water. Mix until salt dissolves then turn of the heat.
5. Pour the mixture into the jar that have dried mangos, cover the jar tightly, and put next to your stove for 3 day before use. (shake the jar at least once a day to mix the pickles inside.
6. Store in the refrigerator