Ingredients:
(Makes about 4.5 kg-Adjust quantities according to needs)

• 2.5 kg ( 5Ib) green mangoes
• 250g salt
• 100g fenugreek seeds
• 100g fennel seeds
• 45 g chilli powder
• 45 g onion seeds
• 45g tumeric
• 45g whole dried red chillies
• 30g black peppercorns
• about 1.5 litres of mustard oil
• sterilised big jar or smaller jars

1. Rinse the mangoes well, then stone them and cut them into the desired sizes. Do not peel them.
   
2. Put the salt, fenugreek seeds, fennel seeds, chilli powder, onion seeds, tumeric, dried red chillies and peppercorns in a large bowl and mix together well. Stir in about 250ml of the oil, stirring until well blended and the mixture becomes slightly damp.
   
3. Sprinkle a layer of spice mixture into the sterilized storage jars. Add a couple of handfuls of mango pieces to the remaining spice mixture and mix well by hand, rubbing the spice mixture and mangoes together until all the mangoes are coated. Put the mangoes into the jar and repeat until all the mangoes are in the jar. Top up with any spice mixture that remains. This ensures that the mangoes do not spoil.
   
4. Cover the jar tightly with a lid, then place the jar outside in the sun for 2 to 3 days, shaking it 2 or 3 times a day.
   
5. On the fourth day, add the remaining oil, adding extra if necessary to cover the contents. Put the jar in the sun for another 3 to 4 days and leave it without shaking it again. It will the be ready to eat but becomes more tender in a month's time.