How To Make Mango Pickle? The word “pickles” refers to all the vegetables or fruits that are pickled in a brine solution with the addition of a little vinegar, pressed, tightly closed, and left for a period of time not less than two weeks until it is ready to be served. The vitamins in it, make them easy to digest and help in preserving them, and the color of vegetables and fruits changes during pressing and pickling and acquires a sharp taste and becomes soft to the touch, and the taste is delicious, it is served as a kind of appetizer next to the main dishes to adorn the food trip. The list of pickles varies from the type of vegetables that are pickled, such as eggplant, lemon, olives, cucumber, broccoli, turnip, beetroot, onion, bell pepper, hot pepper, beans, and thyme. We chose the mango fruit for you to present to you the method of pickling it, and it is often served as an accompaniment to pickled lemon in the coastal areas of the Madagascan cuisine.
Mango is classified as tropical fruit and belongs to the family of plants, and is characterized by a thick peel and a large kernel. It has been known since ancient times as Al-Anbaj, and it is called mango. It has many colors, including orange, yellow, green, and red. It is considered one of the fruits rich in fiber, antioxidants, C, and pectin. Various vitamins and minerals have many health benefits such as lowering the level of bad cholesterol in the blood, reducing weight, increasing the metabolic rate, burning more calories, providing the skin with freshness and radiance, reducing the spread of cancer cells, and maintaining a healthy and regular heart.

Ingredients:

Sliced ​​mango – 500 g
Hot red pepper – 2 teaspoons
Turmeric – 1 teaspoon
Fenugreek seeds – a teaspoon
Salt – two teaspoons
Vegetable oil – a tablespoon
Cayenne pepper, sliced ​​- 2
Garlic, sliced ​​- 5 cloves
Water – cup

The method of work
In a bowl, place the mango slices and salt. Leave the bowl aside for two hours.
2- In a frying pan over medium heat, heat the oil, then add the cayenne pepper and garlic, and stir until softened.
3- Add turmeric and fenugreek seeds. Stir the ingredients until the fenugreek is roasted.
4- Add mango and water. Leave the mixture on the fire for 5 minutes, then turn off the heat and leave the mixture until it cools.
5- Put the pickled mango in a glass jar and keep it in the fridge until serving time. Health!