Prep time 15 mins Cooking time 5 mins, plus 12 hours Makes 1 kg
750g green mangoes*, unpeeled 2 tbsp honey 1 tsp turmeric 1 tsp ground coriander 1 tsp cayenne pepper ¼ tsp ground cumin ¼ tsp ground fenugreek ½ cup vegetable oil 1 tsp mustard seeds 2 garlic cloves, finely minced 4½ tsp salt
Roughly chop mangoes into small pieces, discarding the pips. Place in a heatproof bowl and add honey, stirring to coat. Add the ground spices and set aside. Heat the oil in a small saucepan and add the mustard seeds. When they begin to pop, add the garlic and remove from the heat. Pour the hot oil mixture over the mangoes and the spices, add salt and mix well. Decant into four sterilised 250ml jars and refrigerate for at least 12 hours. Serve as an accompaniment to curry.
☞ Also known as raw mangoes, these might be sold in the vegetable section of a grocery, not the fruit section.