4 Tbsp malt vinegar
1/2 tsp crushed dried chilies
1 Tsp roasted cumin seeds
1/2 Tsp onion seeds
salt to taste
175g / 6 oz / 3/4 cup sugar
450g / 1 lb green (unripe) mango peeled and cubed
1 piece fresh ginger, 5 cm / 2" long, finely sliced
In a saucepan, heat the vinegar with the chilies, cloves, peppercorns,
Cumin and onion seeds, salt and sugar. Simmer until the flavour of
the spices infuse into the vinegar-about 15 minutes on a low heat.
Add the mango, ginger, garlic and peel if using. Simmer until the
mango is mushy and most of the vinegar has evaporated. When cool,
pour into sterilised bottles. Leave for a few days before serving.