Sweet Mango Pickle

Ingredients

• Raw mango (good, large raw mangoes; count not specified in source)
• Onion (quantity not specified in source)
• 4 Green chilies
• 2 sprigs Curry leaves
• 1 ladle Oil
• a small amount Mustard seeds (for tempering)
• a small amount Water
• as needed Salt
• as needed Sugar or grated jaggery

Instructions

1. Choose good, large raw mangoes. Wash them clean, peel the skin, and cut into large flat slices, then chop finely. Chop the onion, 4 green chilies, and 2 sprigs of curry leaves and keep aside. In a pan, pour 1 ladle of oil, temper mustard seeds, add the onion, chilies, and curry leaves, and once they turn reddish, add the mango pieces. Sauté briefly, add a little water and salt, and cook until done. Once well cooked, mash with a ladle, then stir in the needed amount of sugar or grated jaggery, and cook until it reaches a thick consistency, then remove from heat. The sugar should only be added after the mango has cooked down to a mushy, porridge-like consistency. The finished pickle balances spicy, sour, sweet, and salty flavors together.