It’s green mango season and you know what that means: Pickle time😃

Ingredients
2.5 kgs green mangoes (washed, deseeded and cut into pieces).
30ml cup fine salt  (add more if you like).
1/4 cup mild Kashmiri chilli powder
1 1/2 Tbsp (15ml+7.5ml) whole coriander seeds
1Tbsp (15ml) fenugreek seeds
2 tsp (5ml+5ml) cumin seeds
4-6 small cloves garlic peeled
3 cups sunflower oil (750ml) divided
1 tsp (5ml) mustard seeds
3 small sprigs tender curry leaves
1 tsp (5ml) yellow hing
1/4 cup (60ml) crushed chillies
1 tsp (5ml) brown sugar

This is how 😃
1.Start by adding the salt to the cleaned and cut mangoes.  Let this dry out in the sun for a few days. 
2.Pan roast the coriander, fenugreek and cumin seeds separately until fragrant.  Pop it into a coffee grinder and coarsely or finely grind – keep aside.
3. Place dried mangoes in a large mixing bowl then mix in the Kashmiri chilli powder. Toss in the garlic.
4.Now heat a bit of oil in a small pot.  When the oil is hot – toss in the mustards seeds then curry leaves.  When the seeds pop and leaves splatter – add the balance of the oil. Let this heat up for a few minutes then turn off the heat.  Spoon in the hing -. Allow the oil to cool completely. 
5.Pour cooled oil over mangoes and mix it well with a spoon
6.Mix in the red chilli flakes
7.Store in an airtight container for a minimum of two weeks.
8.Serve with curry, dhal or anything you like.
Note:

  • my cut and cleaned mangoes weighed 1 kg. 
  • You may increase the oil to a litre to as the mangoes need to be fully submerged in the oil. 
    For an instant mangoe pickle version.  The ratio will be as followed:
    2 cups of the seasoned mangoes
    1/4 cup (60ml) oil
    1-2 tbsp (15-30ml) vinegar
    1/2 tsp sugar