Green mangoes are rubbed with a spice blend and left to cure in seasoned oil with no cooking at all, making South Africa's sharp, spicy atchar. Portioned into small jars, it keeps for a long time in the freezer and is served in small amounts alongside bread or meat.
Grate the green mangoes with the skin on and mix them with the salt.
Leave the salted mango in a colander for 1 hour to drain off the excess liquid.
Mix the chilli powder, mustard seed, turmeric, cumin and crushed garlic cloves in a bowl.
Warm the sunflower oil and pour it over the spice mix, then stir in the drained mango.
Fill clean jars with the mixture and let it rest in the fridge for at least 3 days before serving.
Do not skip the draining step; leftover liquid can make the pickle mould quickly. If freezing the jars, thaw them slowly in the fridge before use.
Out of season for green mango, firm unripe green plums are worth trying too; since the tartness is similar, you can follow the same spice ratio unchanged.
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