| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ckright2 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 3/4 | c | White wine vinegar |
| 3/4 | c | Water |
| 1/4 | lb | Whole shallots; peeled, |
| Cut in half lengthwise if large | ||
| 1 | sm | Red serrano or jalapeno chile; halved, seeded |
| 8 | Quarter-size slices fresh peeled ginger | |
| 1/2 | ts | Whole coriander seed |
| 1/2 | ts | Salt |
| 2 | lg | Firm ripe mangoes -; (abt 2 lbs) |
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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 08-06-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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