| 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 - jpmd44a@prodigy.com
08-06-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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