One of my first tastes of India, smack in the middle of South India, was of a pickle that was hot, sour, salty, all at once. I grew addicted to that taste. While most non-Indian people love the Sweet Mango Pickle, I am a devotee of Green Mango Pickle.
This recipe is fairly easy to make if you can get your hands on hard, green mangoes – make sure that they are really green, and not a half ripe sweet mango.
Mustard seeds – whole or ground – are a feature of many Indian pickles. Not only do they taste good, adding a pungency, they are anti-microbial so certainly help in pickles and other preserves.
Similar recipes include Pickled Watermelon Rind, Lime Pickle without Oil, Green Mango Pachadi, Quick Mango and Ginger Aachar, Indian Fresh Green Apple Pickle, Mustardy Carrot Pickle, and Onion Strings Pickled Salad.