Mangoes Pickled Whole

Ingredients

• 6 whole Large mangoes, peeled (Choose firm, slightly underripe mangoes)
• 2 tablespoons Salt (For rubbing on mangoes)
• 12 cloves Garlic cloves, peeled (2 cloves per mango)
• 6 whole Fresh red chilies, finely sliced (Adjust to taste)
• 3 tablespoons Fresh ginger, finely sliced (About 2-inch piece)
• 2 tablespoons Mustard seeds (cullungee seeds) (Traditional preservative)
• 12 whole Whole cloves (2 per mango)
• 12 sticks Cinnamon sticks (Small 1-inch pieces, 2 per mango)
• 4 cups White vinegar or malt vinegar (Enough to cover mangoes in bottles)
• 3 tablespoons Mustard oil (Optional, for sealing and preservation)
• 1 spool Strong cotton sewing thread (For tying mangoes)

Instructions

1. 1Peel the mangoes. Make a lengthwise cut on each mango deep enough to reach the stone, but do not cut all the way through. Carefully open the mango just enough to extract the stone while keeping the fruit mostly intact.
2. 2Rub the prepared mangoes all over with salt, both inside and outside. Place them on a clean tray or plate and expose them to direct sunlight for 2 to 3 days. Bring them inside at night to protect from moisture.
3. 3After sun-drying, wipe the mangoes thoroughly with a clean napkin or kitchen towel to remove excess moisture and salt.
4. 4For each mango, prepare a stuffing mixture of 2 garlic cloves, a portion of sliced chilies and ginger, about 1 teaspoon mustard seeds, 2 cloves, and 2 small cinnamon stick pieces.
5. 5Carefully stuff each mango cavity with the prepared spice mixture. Close the mango and tie it securely with strong cotton thread, wrapping it several times to ensure the stuffing stays inside.
6. 6Place the stuffed mangoes into clean, sterilized glass bottles or jars. Pour vinegar over them until they are completely covered. If using mustard oil for preservation, add 1 to 2 tablespoons on top of the vinegar in each bottle.
7. 7Cork or seal the bottles tightly. Place them in direct sunlight for 15 to 20 days, bringing them inside at night. Shake the bottles gently every few days to distribute the spices.
8. 8After sun-curing, store the bottles in a cool, dark place for 3 to 4 months before using. The pickle will develop deeper flavors as it ages.