Mango Pickle Photo by Miriam Kinunda

Mango Pickle – Achali Ya Embe

We Tanzanians, make the best mango pickle. We use much less spices compared to the ones we buy in America imported from abroad. For that reason, I prefer to make my own. This is a small quantity to last you just enough days.
If you want, you can skip all spices and use Oil, mango, salt and hot peppers only.
Serve with with fried eggs, stews, French fries, Samosa, Fried cassava, rice, and what ever else you like.

  • 2 to 3 large green mangos
  • 1 tsp. whole black pepper
  • 1 tsp. whole cumin seeds
  • 12 whole cardamom seeds
  • 2 tsp. turmeric powder
  • 2 tbsp. chopped habanera peppers
  • 1½ tsp. sea salt
  • 1½ cup water
  • 1/3 cup vegetable / olive oil or more.
  • Small glass spice jar (must be good size to make sure the dried mangos are compact inside)

Preparations

    1. Wash the mangos and cut into small, thin pieces. Arrange on a cutting board or a thin wire cooling rack,
      Fresh fresh green mango pieces
      Fresh green mango pieces

      put next to stove or outside under the shade until dries. It can take up to a week to dry unless you are in Arizona where there is dry heat, then it will take one or two days to dry.

      Sun Dried Green Mangos
      Sun Dried Green Mangos
    2. Put them in a big jar with a tight lid.
    3. Heat the oil in a pan, then add black pepper, cumin seeds, and cardamom, and stir for 1 minute. Add turmeric powder and habanera peppers and continue to cook, stirring for a few seconds.
    4. Add salt and water. Mix until salt dissolves then turn of the heat.
    5. Pour the mixture into the jar that have dried mangos, cover the jar tightly, and put next to your stove for 3 day before use. (shake the jar at least once a day to mix the pickles inside.
    6. Store in the refrigerator

      GET TO KNOW ME: I eat this with my breakfast (eggs), lunch and dinner 🙂

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