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  1. Wash and dry unpeeled mangos.
  2. Cut into small pieces or cubes.
  3. Mix mangos with salt and turmeric; set aside for 24 hours.
  4. In a heavy pan, lightly brown the fennel and mustard seeds.
  5. Grind coarsely.
  6. Drain mangos reserving the liquid.
  7. Mix all other ingredients together and toss cut mangos in it until well coated.
  8. Press into sterilized jars and pour the brine over, so that the mangos are well covered.
  9. Close lids tightly and keep in a sunny place for 1 week.