Sweet and Sour Mango Pickle

1kg green mangoes

1 tbs coarse salt

1 cup granulated sugar

1 cup water

¼ cup white vinegar

½ cup vegetable oil

8 garlic cloves, smashed

100g pickle masala

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground fennel

Method 

Cut each mango into 4 pieces. Rinse well and drain any excess water.

Add the salt to the mangoes and allow it to stand for about 2 hours. Drain the excess water and pat the mangoes dry with some paper towel.

Spread the mangoes on a tray or an oven cooling rack. Place the tray in a warm sunny place, for about 8 hours, to dehydrate.

Place the sugar and water in a saucepan and cook until the mixture thickens. Take some syrup between your thumb and forefinger, and when you take your fingers apart it should form a single thread. The syrup is then ready or it can be slightly thicker. Allow it to cool slightly.

Place the mangoes in a bowl and pour in the vinegar. Heat the vegetable oil in a pan and add the garlic, the pickle masala and spices. Cook for 30 seconds and add the mixture to the mangoes. Mix well and add the syrup.

Store the mangoes in a large sterilised glass bottle and refrigerate. 

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