Ingredients:

• 50 g – malt Vinegar
• 1/2 tsp – dried chillies, crushed
• 6 – whole Cloves
• 6 – whole peppercorns
• 1 tsp – roasted Cumin seeds
• 1/2 tsp – Onion seeds
• Salt to taste
• 175 g – Sugar
• 450 g – unripe mango, peeled and cubed
• 2 inch long finely sliced Ginger
• 2 Cloves – garlic, crushed
• A thin peel of 1 Orange or Lemon (optional)

Method:

1. In a saucepan, heat vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar.
2. Simmer until the flavours of the spices infuse into vinegar, about 15 minutes on low heat.
3. Add the mango, ginger, garlic and orange or lemon peel, if using.
4. Simmer until the mango is mushy and most of the vinegar had evaporated.
5. When cool, pour into sterilized bottles.
6. Leave for a few days before serving.

Recipe courtesy of Kamini