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Ingredients

1/2 cup balsamic vinegar
1/4 cup honey
2 cloves garlic, finely chopped
2 teaspoons chili powder
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon mustard seeds
1/2 teaspoon sea salt
2 tablespoons extra-virgin olive oil
2 unripe (firm) mangoes, peeled and flesh cut into 1/2-inch chunks

Description

This Sweet And Sour Mango Condiment Is Based On South African Atchar, Pickled Mango. Traditionally It's Left Out In The Sun For A Couple Weeks To Age But Ours Can Be Enjoyed The Next Day. Keep Up To A Week And Its Assertive Flavor Will Intensify As The Ma

Wholefoods