Instructions: Chop mangoes into big (1") chunks.

Discard seeds. Sprinkle 1 tablespoon salt and 1/2 teaspoon turmeric.

Rub to coat all pieces, place aside for 3-4 hours.

Put in a colander to drain out water.

Spread on a clean absorbent cloth for 2 hours.

Take piece in a large bowl.

Sprinkle all other ingredients and toss to blend evenly.

Put pieces in a clean glass jar, keep aside.

Allow to mature for two days in a clean dry corner.

Shake jar daily. Refrigerate.

Making time: 30 minutes Marinating & drying time 5-6 hours Maturing time 2 days

Makes: 1 half litre jar of pickle

Shelflife: 2-3 weeks, refrigerated

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