Hot And Sour Mango Pickle

1. 1

   Chop the mango into 15 mm chunks and place in a lidded glass jar. Add the sea salt and shake thoroughly. Place in the sun and leave for 7 days.

2. 2

   Removed the mango pieces and drain in a sieve. Leave overnight to dry.

3. 3

   Mix one teaspoon of mustard seeds with the cumin and fenugreek and dry roast in a cast iron pan. Keep aside to cool. Add a little oil to the pan and fry the chilis for about 3 minutes. Remove and allow to cool.

4. 4

   Add the mixed seeds and the chilies to a spice grinder and grind until very smooth.

5. 5

   Heat the olive oil in a wok and add the remainder of the mustard seeds. When they begin to pop, add the mango chunks and mix thoroughly.

6. 6

   Sprinkle over the ground spices and stir fry for about 5 minutes. Turn off the heat and allow to cool,.

7. 7

   Store in a sterilised jar in the fridge.

* Per serving · 4 servings · Values may vary.