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Oil Mangoes

  • First group:
  • 1 lb race ginger, well soaked, beaten & dried
  • 1 lb horseradish
  • 1 lb white mustard seed
  • 1 lb black mustard seed
  • 2 ounces ground mustard
  • 2 ounces black pepper
  • 2 ounces turmeric
  • 2 ounces cloves
  • 1/2 ounce mace
  • 1 ounce celery seed
  • 2 lbs sugar
  • Other:
  • Olive oil
  • Mangoes
  • Brine
  • Vinegar
  • Grape leaves
  • Weak vinegar
Beat the ingredients in the first group together in a mortar. Mix the mustard with as much olive oil as will make a paste.

After the mangoes have been in brine for 2 weeks and greened* as you would cucumbers, stuff them. If any filling is left, sprinkle between the layers in the jar. Pour over as much vinegar as will cover them.

*To green the mangoes, line a brass kettle with grape leaves. Pour weak vinegar on the cucumbers. You can weaken the vinegar by adding 2 quarts of water to each quart of vinegar. Cover with grape leaves and boil for a little while.


Submitted by Tess M Jan 1, 2010 15 min 30 min 45 min
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