ACHAR of MANGOES (French Preparation)

Ingredients

• 4 whole (a few) green mangoes (Use firm, unripe green mangoes. The exact number is not specified in the original recipe; use as many as fit your jar.)
• 0 to taste salt (Use enough to generously smear all surfaces of the peeled mangoes. The original recipe does not specify a quantity.)
• 0 to taste aniseed powder (Ground aniseed (saunf). The original recipe does not specify a quantity; use enough to fill the mango cavities along with the other spices.)
• 0 to taste chilli powder (Ground dried chillies. The original recipe does not specify a quantity.)
• 0 to taste clove powder (Ground cloves. The original recipe does not specify a quantity.)
• 0 to taste cinnamon powder (Ground cinnamon. The original recipe does not specify a quantity.)
• 0 to taste ginger paste (A paste made from fresh ginger, ground or pounded smooth. The original recipe does not specify a quantity.)
• 0 to taste cardamom seeds (Seeds removed from cardamom pods, left whole. The original recipe does not specify a quantity.)
• 4 pieces pieces of thread (One piece per mango to bind it closed after stuffing. Use clean kitchen twine or cotton thread.)
• 0 enough to submerge mangoes vinegar (Enough to fully immerse all the mangoes in the jar. The original recipe does not specify a type or quantity.)
• 0 a little mustard oil (A small amount poured on top of the vinegar to seal the jar's contents. The original recipe specifies only 'a little'.)

Instructions

1. 1Peel each green mango carefully with a peeler or small knife. Then make a deep lengthwise cut into each mango — cutting down to the seed on one side — so that you can prise the seed out while keeping the mango as whole and intact as possible. Think of it like opening a locket: you want a cavity to stuff, not a mango cut into pieces. Remove and discard the seed. Work slowly and carefully to keep the mango body in one piece.
2. 2Generously smear salt all over the outside and inside the cavity of each peeled mango. Place them on a clean tray or rack and set them outside in direct sunlight. Leave them to dry in the sun for 2 to 3 days. This draws out moisture, softens the flesh slightly, and begins the preserving process. Bring them inside at night or if it rains. After 2–3 days the mangoes should feel drier and slightly leathery on the surface. Beginner tip: if strong direct sunlight is not available, place them near a sunny windowsill for a longer period, or in a very low oven (around 50°C / 120°F) with the door slightly ajar for several hours until the surface feels dry.
3. 3In a small bowl, combine the aniseed powder, chilli powder, clove powder, and cinnamon powder. Add the ginger paste and the cardamom seeds and mix everything together into a rough, fragrant filling. Spoon and press this mixture firmly into the cavity of each sun-dried mango, packing it in as generously as possible. Beginner tip: use the back of a teaspoon or your (clean) finger to press the filling deep into the cavity so it stays in place when the mango is closed.
4. 4Take a piece of clean kitchen thread or cotton twine for each mango. Gently press the mango closed around the filling and wrap the thread around the mango several times — both lengthwise and crosswise — to hold it shut, as if tying a small parcel. Tie off firmly with a knot. This keeps the filling inside and holds the mango together while it pickles. Beginner tip: wrap the thread snugly but not so tightly that it cuts into the soft mango flesh.
5. 5Place the thread-bound stuffed mangoes snugly into a clean, dry, airtight glass jar. Pour enough vinegar into the jar to fully submerge all the mangoes — they must be completely covered. Finally, pour a little mustard oil over the top of the vinegar to form a thin sealing layer. Close the jar tightly with its airtight lid. Store the jar in a cool, dark place. The pickle is ready when the mangoes have absorbed the flavours of the vinegar and spices. Beginner tip: make sure the jar and lid are completely dry before using — any water can spoil a pickle. The mustard oil layer on top acts as an extra barrier against air and spoilage.