6 medium size green mangoes
6 dried chilies
2.5cm (1 inch) fresh ginger, shredded
1 tsp chili powder
1 tsp black peppercorns, crushed lightly
1/2 cup vinegar
1 cup sugar
3 tsp salt
2 cloves garlic, crushed
1/2 cup water
1 tbsp raisins, soaked in water
slice mangoes, discarding stones. Grind or crumble chilies and mix with
shredded ginger, chili and peppercorns.
sugar and salt, and add chili paste, crushed garlic and water. Cook for
2 minutes, then add sliced mango. Simmer for 10-12 minutes, and add
drained raisins. Remove from heat and transfer to a wide-necked jar.
can be used immediately, but will develop more flavor after several
days. Can be stored for many weeks.
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