Mango Pickles

Recipe Ingredients

3/4 cup	148g / 5.2oz	Sugar
3/4 cup	177ml	White wine vinegar
3/4 cup	177ml	Water
1/4 lb	113g / 4oz	Whole shallots - peeled,
		Cut in half lengthwise if large
1		Red serrano or jalapeno chile - halved, seeded (small)
8		Quarter-size slices fresh peeled ginger
1/2 teaspoon	2.5ml	Whole coriander seed
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Firm ripe mangoes - (abt 2 lbs) (large)

Recipe Instructions

In a small non-reactive saucepan, dissolve the sugar, vinegar and water over moderate heat. Add the shallots, chile, ginger, coriander seed and salt and simmer partially covered for 7 to 8 minutes or until shallots are just tender. Remove from heat and cool to room temperature.

Peel and cut mangos into large 1-inch cubes, discarding the seed. Place fruit in a clean 1-quart jar and pour cooled vinegar mixture over.

Cover and refrigerate up to 1 month. This recipe yields 1 quart of pickles.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9614 broadcast 07-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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