This sharp, spicy South African pickle is made by rubbing green mangoes with a spice blend and letting them rest in a seasoned oil brine without cooking. Divide it among small jars and store it in the freezer for longer-term storage. Serve a small amount with bread or meat.
Grate the green mangoes, unpeeled, and mix them with the salt.
Let the salted mango drain in a colander for 1 hour to remove excess liquid.
Mix the chili powder, mustard seeds, turmeric, cumin, and crushed garlic cloves in a bowl.
Warm the sunflower oil and pour it over the spice mixture. Then mix in the drained mango.
Pack the mixture into clean jars and let it rest in the refrigerator for at least 3 days before serving.
Do not skip the sweating step; excess water can cause the pickle to mold quickly. If storing the jars in the freezer, thaw them slowly in the refrigerator before use.
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