Serves: 5
Total Calories: 620

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

1. Cut each unpeeled mango around the center seed into 1-inch-by-1/2-inch pieces. Discard the center seeds.

2. Place the fennel, fenugreek, kalonji, and peppercorns in a heavy cast-iron skillet and dry-roast the spices, stirring and shaking the pan over moderate heat, until just a shade darker and fragrant, about 3 minutes. Let cool and transfer to a spice or coffee grinder, and grind them very coarse. Remove to a bowl and mix in the salt, turmeric, paprika, and cayenne pepper.

3. Heat the oil in a medium nonstick wok or saucepan over medium-high heat until just smoking. Let cool until just lukewarm, then add the spice mixture and the mangoes and mix well, making sure all the pieces are well coated with the spices.

4. Transfer to a large sterile glass jar. There should be at least 1/2 inch of oil on the surface. 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: 620
Calories from Fat: 581

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