A mango dish seasoned with sweet and sour spices. This preserve is flavoured with chillies, mustard seeds, garlic slices, chilli powder and pickle masala.


  • 24 mangoes (slightly ripe), peeled and diced
  • ½ bottle vinegar
  • ¼cup  maizena flour
  • ¾ cup sugar
  • 2 tablespoons pickle masala
  • 6-7 garlic cloves, peeled and sliced
  • 3 green chillies, diced finely
  • ½ teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 teaspoon mustard seed
  • Salt to taste
  • 1 tablespoon vegetable oil


  1. In a pan with oil, fry together slices of garlic cloves, green chillies and mustard seed.
  2. Simmer the mixture until it turns a golden brown colour.
  3. Set the mixture aside.
  4. Add in the turmeric powder.
  5. In another bowl add in the cubed mangoes, salt, pickle masala, chili powder and vinegar.
  6. Stir in the maizena flour and sugar.
  7. Add in the garlin clove and chili mixture.
  8. Mix well to ensure an even distribution of spices.

Decant the pickle (preserve) into jars. The suitable storage time is approximately 3 months