Suitable for vegetarians

Indian

Unripe mangoes - 12

Oil - 4 cups

Salt - 3 Tablespoons

Coriander seeds - 1 Tablespoon

White cumin seeds - 1 Tablespoon

Mustard seeds - 1 Tablespoon

Onion seeds or finely chopped onion - 1 Tablespoon

Garlic, finely minced - 1 Tablespoon

Red chilli powder - 1 cup

Wash the mangoes and wipe dry. Cut into quarters. Mix the salt into the mangoes and spread out on a baking tray. Dry in the sun for 2 or 3 days, until the skin of the fruit becomes soft and pliable. Fry all the whole spices in half of the oil until they are light brown. Remove from the oil and grind to a smooth paste. Set aside. Put the rest of the oil in a saucepan and heat well. Add all the ground spices and stir for 1 minute. Add all the dry mangoes. Stir together over heat very briefly and remove immediately. Allow to cool completely to room temperature. When cool, place the pickles in airtight containers and store at room temperature. This can be preserved for at least one year.

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