California Farm Green Mangos Pickled in Pepper Oil

Name: California Farm Green Mangos Pickled in Pepper Oil
Yield: 2 people, 4 quarts
Cuisine: American
Ingredients: To make Guntur Chili Pepper Oil:; 1 cup Dried guntur chili peppers, 100 grams, stems removed; 4 cups peanut oil; 1/2 cup seasalt; 2 Tbs hardneck garlic cloves; 2 Tbs Black mustard seeds; 2 Tsp fenugreek seeds; To pickle the green mangos:; 4 large fresh green mangoes, cubed, pits removed

Hobby Horseman @HobbyHorseman

California, United States

We have abundant and affordable fresh mangos, imported green, for ripening at home. Cookpad member ZMA makes pickled condiments from green ones in a ceramic fermentation pot in peanut oil with salt and spicy dried peppers called Guntur, and other spices. I am making her condiment recipe. Thank you, ZMA.
Guntur dried peppers are the same variety as Arbol peppers grown here and in China.

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

1 week

2 people, 4 quarts

To make Guntur Chili Pepper Oil:
1 cupDried guntur chili peppers, 100 grams, stems removed
4 cupspeanut oil
1/2 cupseasalt
2 Tbshardneck garlic cloves
2 TbsBlack mustard seeds
2 Tspfenugreek seeds
To pickle the green mangos:
4large fresh green mangoes, cubed, pits removed
Equipment: stick mixer, 1 1/2 liter fermentation pot, quart jars, paring knife, quart mason jar with glass top to keep insects out
Cost: mangos $1, peanut oil $1, guntur chillies $1.50, spices 50 cents, $3 per quart

Saved

Steps

1 week

1

Crush garlic cloves and guntur dried peppers with mortar and pestle, mix with seasalt and other spices, I use a 1 1/2 liter sauerkraut fermentation pot, let flavors mingle 24 hours. Dipping my finger in, the Guntur pepper oil is delicious.
2

Pickle the washed green mango pieces raw. Cut flat sides of mango off, cube, trim pit, cube. 10% of mango weight is in the pit. Wrap pits in soaked paper one week, plant pit in potting soil in window.
3

Add mango cubes to pepper pickling oil in pickling pot, activate the airlock lid with fresh water, ferment one week on kitchen counter. Taste one small piece of mango every day till you like the flavor.
4

If you wish to preserve the spicy mango pickles longer, and you are concerned about raw vegetables or fruits causing botulism when pickled raw in oil, you can make mango confit by heating the mango in its oil 15 minutes at 251F degrees to kill botulism spores.

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on May 30, 2024 23:46

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.