Serves: 5
Total Calories: 476

4 large unripe green mangos (about 3/4 pound each), washed and wiped dry
1/2 cup fennel seeds
1/4 cup fenugreek seeds
2 tablespoons black peppercorns
2 tablespoons kalonji seeds
1/2 cup salt, or to taste
2 teaspoons ground turmeric
2 teaspoons cayenne pepper, or to taste
1 small piece of muslin or 4 layers of cheesecloth (enough to cover the mouth of the jar)
1 1/2 to 2 cups mustard oils or olive oil

1. Cut each unpeeled mango around the center seed into 1-inch-by-1/2-inch pieces. Discard the center seeds. In a spice or coffee grinder, very coarsely grind together all the whole spices. Remove to a bowl and mix in the salt, turmeric, and cayenne pepper.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat until just smoking, and add the spice mixture. It should sizzle upon contact with the hot oil. Remove from the heat and stir, about 30 seconds. Add the mangoes and mix well, making sure all the pieces are well coated with the spices.

3. Let cool and transfer to a large sterile glass jar. There should be at least 1/2 inch of oil on the surface. (Heat and add more oil, if needed.) Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun, shaking the jar once or twice a day until the spices are plump and soft and the mango pieces are crisp-tender, 10 to 12 days. (If the pickle jar is outside in the sun, bring it inside in the evening.) This pickle stays fresh at room temperature about 2 years.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 476
Calories from Fat: 437

More Recipes from the 1000 Indian Recipes Cookbook:
* Chutneys and Pickles
Basic Green Chutney
Cilantro-Lime Chutney
Classic Hyderabadi Ginger-Sesame Chutney
Cooked South Indian Mango Pickle
Cranberry Chutney Preserve
Crunchy Cucumber Pickle
Crushed Lemon and Fresh Red Chili Pepper Pickle
Eggplant and Malanga Root Pickle
Fragrant Mango Chutney
Fresh Coconut Chutney with Cilantro
Garlic and Fresh Red Chili Pepper Chutney
Green Garlic and Nuts Chutney
Hazram's Coconut-Tamarind Chutney with Mint
Lemon-Pickled Fresh Ginger Sticks
Mama's Punjabi Mango Pickle
Mama-in-Law's Mango Pickle with Roasted Spices
Minced Ginger-Lime Pickle
Mint Chutney with Pomegranate Seeds
Mint-Garlic Chutney with Peanuts and Tamarind
Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
Mixed Vegetable Pickle with Garlic
Peanut and Garlic Chutney
Pearl Onions in Pickling Spices
Pickled Chili Pepper Purée with Tamarind
Pickled Turnips and Cauliflower
Pickled Turnips with Black Mustard Seeds
Prabha's Green Chili Pepper Pickle
Puréed Fresh Mango-Ginger Chutney
Puréed Green Mango Chutneys
Quick Mango Pickle
Rama's Grated Mango Pickle
Red Tomato Chutney Preserve with Sesame Seeds
Roasted Black Chickpea Chutney with Peanuts
Roasted Coconut Chutney
Roasted Dal and Fresh Green Chili Pepper Chutney
Scallion-Ginger Chutney
Semolina-Coconut Chutney
Sesame-Peanut Chutney
Shahina's Shredded Coconut Chutney
Sonth Chutney with Dried Mango Sliced
Sonth Chutney with Fresh and Dried Fruits
South Indian Cilantro Chutney
South Indian Tomato Chutney
Spicey Apple-Ginger Chutney Preserve
Spicy Apricot Chutney Preserve
Spicy Cranberry Pickle
Sun-Cured Pickled Lime (or Lemon) Wedges
Sweet Sonth Chutney with Dates
Sweet and Sour Fresh Lime Pickle
Tart Apple Ginger-Chutney with Green Tomatoes
Tomato Chutney Preserve with Cashews and Raisins
Vinegar-Marinated Green Chili Peppers
Water Pickle with Crispy Cauliflower and Carrots
Yogurt Cheese Chutney with Minced Greens
Yogurt Chutney with Puréed Greens
Yogurt Chutney with Roasted Dals and Spices
Yogurt-Almond Chutney