16 July 2011

PICKLED MANGOES

I used to observe my mum pickled ginger to go with century eggs, which she claimed home-made ones taste better and without preservatives. Pickles act as appetizer for meat.  I bought some fresh and green mini mangoes from Seng Siong Supermarket to make pickle mangoes.

Peel and cut mangoes into thick slices.  Marinate with salt and leave till much liquid is drawn out from the mangoes.  Rinse mangoes thoroughly and sun till dry.   Pour a bottle of white vinegar into a stainless steel pot and add in a bottle of plain water.  Add in sugar and cook over fire till sugar dissolves.  Adjust sugar according to your preference and throw in 2 red chillies with seeds.  Cool and pour over mangoes in a glass jar.  Keep in a cool dark place for at least 1 week before consumption.



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