South African spicy green mango pickle (Atchar)

1. Wash the green mangoes well, cut them unpeeled into 2 cm cubes (discard the stone) and toss with the salt in a bowl.

2. Cover and leave at room temperature for 24 hours, then pour off the released liquid and pat the mango cubes completely dry with a cloth.

3. Thinly slice the garlic; coarsely crush the fenugreek seeds and mustard seeds in a mortar.

4. Heat the oil over medium heat in a pan, add the mustard and fenugreek seeds and fry for 30 seconds until they start to pop; remove from the heat and stir in the garlic, curry powder, turmeric and chilli powder.

5. Let the oil cool to lukewarm, pour it over the mango, toss well and pack into sterilised jars so the mango is covered with oil.

6. Leave to mature at room temperature for 3 days, shaking once a day, then keep in the fridge; serve with curries, bunny chow or sandwiches.

Tip: Atchar is a legacy of South Africa's Indian community and an essential condiment of Durban cooking; the name comes from the Persian-Hindi achar (pickle). Use only hard, unripe green mangoes, as ripe ones fall apart. Always use a clean, dry spoon and it will keep for months in the fridge.