I got this recipe from my father , who said that Mani-ba, my grandma , his mum used to make it this way. so the proportions might not be exact but the process is correct and all food is made by tweaking it to your taste.

• Green mangoes , washed and cut into cubes-1kg ( yes its long drawn out process).
• Salt- 25 g
• Turmeric- 5 g/ 1 t

combine all the above and keep outside in the hot sun .( with some sort of a cover so the neighbours cat doesnt come in to do a wee wee on it)

• Red chilli powder- 10g
• Methi/ Fenugreek seeds- 1tsp/ 5 g
• mustard seeds yellow- 2 T/10 g
• Vinegar- 25 ml
• Cumin powder- 5 g
• Jaggery / soft brown sugar – if you cant get jaggery-
• Mustard oil- 20 ml
• Asafoetida- pinch

Grind or crush the fenugreek seeds. Heat the oil and crackle/ pop the mustard seeds . Add the remaining ingredients and combine with the mango.

Pack this in glass jar with a tight lid and leave it to mature for a weeks .

Resist temptation to put your grubby hands inside and taste it. Use a fork. When its ready to eat the mango is  soft but not mushy and the spice are mellowed down quite a bit.

Serve with some rice or dal . Ive even once chopped it up and added it to a prawn curry. Abs flavor bomb it was .