|Mangoes||5 Pound (2.5 Kilogram)|
|Salt||1⁄3 Cup (5.33 tbs)|
|Water||8 Cup (128 tbs)|
|Pickling spice||3 Tablespoon|
|Red chilies/2 large red chilies||5 Small|
|Green ginger||3 Tablespoon, chopped|
|Vinegar||2 1⁄2 Cup (40 tbs)|
|Sugar||4 Cup (64 tbs)|
Choose half-ripe mangoes with pale yellow firm flesh.
Peel and slice.
Put in a bowl and soak overnight in salted water.
Prepare a cloth bag and in this put the three tablespoons of pickling spice, ginger and chopped seeded chillies.
Tie up and put in the vinegar and boil for 2-3 minutes.
Add sugar and stir till dissolved then add the mangoes.Bring to the boil and simmer till the mangoes are easily pierced with a fork.
When done the syrup should be clear and the mangoes partly transparent.
The pieces should remain whole and not become soft and mushy.
Remove from heat, take out the spice bag and pack mangoes into sterile jars.
Seal with airtight lids.