Blaasops No 2 Green Mango Masala Pickle

Aunty Eve, who must be nearly 100 years old and lives in Johannesburg, has sent me her version of Green Mango Masala Pickle. It sounds good, I can’t wait to try it next October.
12 small egg size mangoes
1 Kg 2 lbs salt
12 cloves garlic, small
450 gms 1 lb masala
2 Lts 4 pts olive oil
2 Tblsp vinegar
12 cloves
6 small chillies
2 large, sterile Kilner jars
2 pairs disposable gloves
Wear the gloves. Wash the mangoes. Make 4 cuts down each mango and remove the pips.
Place them side by side with open ends up in a convenient bowl. Fill the bowl up with salt and leave over night.
Wear the gloves. The next morning, wash and dry the mangoes. Hold each mango in the palm of your hand. Into each place 1 clove of garlic and fill up with masala. Pack into the dry sterile Kilner jars.
Heat up the olive oil until hot. Into each Kilner jar add 1 Tblsp vinegar, 6 cloves and 3 chillies. Fill the jars with hot oil.
Seal and label the jars and place in the sun for 2 weeks.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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