Ingredients with Measurements:
- 2 cups hibiscus leaves, washed and dried
- 2 ripe mangoes, peeled and diced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
Special equipment needed:
- A large mixing bowl
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the hibiscus leaves and diced mangoes. Mix well and set aside.
2. In a saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, cumin seeds, turmeric powder, and red chili powder. Bring to a boil over medium heat, stirring occasionally.
3. Once the mixture comes to a boil, reduce the heat to low and let it simmer for 5 minutes.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Pour the cooled mixture over the hibiscus leaves and mangoes. Add the minced garlic and chopped cilantro. Mix well.
6. Transfer the mixture to a sterilized glass jar with a tight-fitting lid. Make sure the mixture is completely submerged in the liquid.
7. Close the lid tightly and store the jar in a cool, dry place for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
5. Temperature:
Medium heat for boiling, low heat for simmering.
Serving size:
Makes about 2 cups of pickle.
Nutritional information:
Calories: 70
Fat: 0g
Carbohydrates: 17g
Protein: 1g
Sodium: 590mg
Sugar: 15g
Substitutions for ingredients:
- You can use any type of vinegar instead of white vinegar.
- You can use honey or maple syrup instead of sugar.
- You can use any type of chili powder instead of red chili powder.
- You can use any type of herb instead of cilantro.
Variations:
- You can add sliced onions or bell peppers to the mixture.
- You can use different types of fruit, such as pineapple or papaya, instead of mangoes.
- You can add more or less spices to adjust the flavor to your liking.
Tips and tricks:
- Make sure to sterilize the glass jar before using it to prevent contamination.
- Use ripe mangoes for a sweeter flavor.
- Adjust the amount of sugar and salt to your taste.
- Serve the pickle as a side dish or condiment with your favorite meals.
Storage instructions:
Store the pickle in a cool, dry place for up to 2 weeks.
Reheating instructions:
The pickle is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pickle in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with a sprig of cilantro or a slice of mango.
Pairings:
The pickle pairs well with grilled meats, rice dishes, and sandwiches.
Suggested side dishes:
Serve the pickle with steamed vegetables or a fresh salad.
Troubleshooting advice:
If the pickle is too sour, add more sugar. If it is too sweet, add more vinegar.
Food safety advice:
Make sure to sterilize the glass jar before using it to prevent contamination. Store the pickle in a cool, dry place and discard if it develops a foul odor or mold.
Food history:
Pickling is a traditional method of preserving food that has been used for centuries. Hibiscus leaves and mangoes are commonly used in Indian cuisine, and this recipe combines the two flavors in a unique way.
Flavor profiles:
The pickle has a sweet and tangy flavor with a hint of spice from the mustard and cumin seeds.
Serving suggestions:
Serve the pickle as a side dish or condiment with your favorite meals.
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Region: Indian