- 2 lbs (1 kg) green (unripened) mangoes
- 3 tbsp (45 mL) salt
- 1¾ cups (425 mL) granulated sugar
- 1 large head garlic, cloves peeled and lightly smashed
- 1 tbsp (15 mL) cayenne pepper
- 1 tsp (5 mL) ginger powder
- 1 tsp (5 mL) nigella seeds (kalaunji)
- 1 tsp (5 mL) cumin seeds
- ½ tsp (2 mL) black peppercorns
- ½ cup (125 mL) cider vinegar, divided
- Peel mangoes. Holding each vertically with stem end up, slice down both sides with a very sharp knife, as close to the seed as possible. Lay each side on a board, flat side down, and cut into 4 long pieces. Cut the fleshy portion along both sides of the pit and discard pit.
- Place mango slices in a glass or non-reactive dish. Sprinkle with salt and rub in well with fingers to coat pieces. Cover and set in the sun for 3 to 4 hours. Drain mangoes and set aside.
- In a saucepan over low heat, dissolve sugar in ½ cup (125 mL) water. Add mangoes, garlic, cayenne pepper, ginger, nigella and cumin seeds and peppercorns. Increase heat to medium-low and cook, stirring occasionally until mixture thickens, 15 to 20 minutes. Do not mash mango slices.
- Add ¼ cup (50 mL) of the vinegar and stir gently. When absorbed, stir in remaining vinegar. Cook for 2 minutes longer or until absorbed.
- Let cool to room temperature and store in a bottle.