Ingredients:
10-12 medium-sized green mangoes cut into chunky pieces, with skin
200-250 gm rock salt, ground and dry roasted on a tava or open pan
3 cups sugar
1 cup white vinegar
dry roast separately on a clean tava or pan the following spices, and set aside:
4 tbsp whole cumin;
½ tsp black peppercorns
1 tsp fenugreek seeds
1 pod green cardamom, peeled
For the spice paste:
Grind together into a thick paste in a small quantity of white vinegar the following ingredients:
200 gm or according to taste, chilly powder
roasted cumin, black peppercorns, fenugreek, cardamom
½ tbsp. coriander powder
75 gm garlic
2 inch piece of ginger
For the seasoning:
3 tbsp sesame oil
1½ tsp mustard seeds
5-6 green chillies
8 pods garlic, peeled
8-10 curry leaves
Method:
Wash the mangoes, rubbing off any sticky residue and dry well with a clean cloth.
Slice the cheeks of the mango and chop into chunky cubes, discarding the stone and place in a large open stainless steel pan.
Add the roasted salt, mix thoroughly, and set aside for 3-4 hours.
The mangoes will release a lot of liquid. Drain this liquid and reserve. Drain the mango cubes thoroughly.
Using 3 cups sugar, make syrup with the salty liquid retained from the mangoes.
Add the rest of the ground spices to this hot syrup and when it begins to boil, add 1 cup or more white vinegar, and boil well.
When cooled, add the mango pieces, and more salt if necessary.
To season:
Heat 3 tbsp hot oil, add mustard seeds, 5-6 green chillies, 8 pods garlic and curry leaves and add to the mango chunks.
Cool completely, and bottle in sterilised jars. Store for 2 weeks before eating.
