Fiji Mango Pickles

Ingredients: 8 to 10 green mangoes, cut into wedges, salted and dried in sun for 2 days. Garam masala - 1/4 cup Methi - 1 tspn, roasted Mangrael (small black seeds) - 1 tspn, roasted Geera - 1 tspn, roasted Garlic and chili, minced to taste Mustard oil, enough to cover mangoes in jar Salt to taste

Cooking Instructions: Heat up mustard oil. Let cool. Place dried mangoes in a large basin. Mix in all the rest of the ingredients except oil. Place in air tight jar. Add oil until mangoes are covered. Pickles are ready to serve after a couple of weeks. Jar may be taken out in the sun once a week. Take lid off while in the sun and cover with a towel.

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