Mango Pickles

Cut mango away from the large central seed by cutting close to the seed on the two flattest sides of the fruit. Cut each half into 1/2-inch-wide slices. Cut the skin from each slice. Repeat with other two mangoes.

Place in a bowl with the chili pepper strips, salt and vinegar. Mix gently. Combine the coriander, fenugreek, cumin and black mustard seeds in a spice mill or coffee grinder and grind.

Heat the oil in a skillet. Fry the ginger and garlic for 2 to 3 minutes over medium-low heat. Remove from heat and stir in ground spices and whole yellow mustard seeds. Scrape mixture into bowl with mango slices and mix well.

Transfer the mixture to a sterile, 3- or 4-cup glass jar and let mixture cool. Cover tightly with a cap (preferably plastic) and refrigerate for at least 4 days before eating, shaking jar at least once a day. Pickles will keep in refrigerator for at least 2 months.