Fijian Mango Pickle is a traditional Fijian recipe for a spiced mango pickle preserve that makes a wonderful condiment. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Fijian Mango Pickle.
Prepare mangoes by cutting into wedges. Salt them liberally and dry in the sun for two days. Once the mango wedges are ready dry fry the fenugreek, nigella and cumin in a frying pan until slightly coloured and fragrant. Transfer to a coffee grinder and grind to a fine powder.
Prepare the mustard oil by adding the oil and mustard seeds to a frying pan and frying until the mustard seeds 'pop'. Allow to cool and store until needed.
Place the prepared mangoes in a large bowl and mix-in all the other ingredients (except the mustard oil). Place the mangoes in an air-tight jar then cover with the mustard oil and store in a cupboard. The pickles are ready to serve after two to three weeks.
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