Pickled Mango & Carrot Spears

1 c. carrot sticks
1 c. mango, slightly underripe, cut into sticks same size as carrot
4 small green chillies, sliced
4 garlic cloves, crushed
2” piece ginger, grated
2 Tbsp. chopped onion
½ tsp. ground turmeric
¼ tsp. mustard seeds
pinch ground fenugreek 
½ - ¾ cup Gochujang White Balsamic or Habanero and Honey Vinegar
3 Tbsp. Robust EVOO (or try Basil Olive Oil)
zest of one lime
sea salt to taste

Heat oil in a sauce pan, and splutter mustard seeds. Then fry garlic cloves, ginger, green chilies, and onion. Now lower the heat, then add ground turmeric, and ground fenugreek until warmed through.

Remove from heat and add in veggies, first carrot and then mangoes. Mix thoroughly. Pour in vinegar and mix again. Add zest of lime and enough salt to taste. Cool.

Once cooled, transfer to a sterilized jar. Seal with preferred method or store in refrigerator and eat within 1 month.

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