Ingredients
25 green mangoes
Ground Masala:
170g dried hot red chillies
50g cumin
50g turmeric
15 green chillies
50g garlic
50g ginger
1 bottle vinegar
1 ½ litre oil
500g sugar
50g peppercorns
25g fenugreek seeds
Cooking Steps
Step 1
Cut the mangoes into small bite size pieces. Salt well and leave to drain for 24hrs.
Step 2
Grind the masala ingredients to a paste in vinegar (not the peppercorns and fenugreek).
Step 3
Boil the oil with the sugar. Add the masala paste, the fenugreek and peppercorns and fry well.
Step 4
Add the drained mangoes and cook until the mangoes are soft. Leave to cool and bottle in sterilised jars.
Allow the pickle to mature for at least 3 weeks before consuming.