Coringee Achar 

1 Kg mangoes (Peeled and cut in convenient pieces)

2 tblsp salt (coarse)

60 g mustard powder

1 ½ tblsp red ground chillies

1 tblsp crushed peppercorns

¼ bottle oil

½ bottle vinegar

Few springs curry leaves

30 g ground garlic

2 tblsp ground green chillies

30 g slivered garlic

1 tblsp whole mustard

2 tblsp coarsely ground coriander (dhunia seeds)

1 doz. Whole green chillies

Marinate mangoes in slat overnight.  In the morning drain off all excess moisture.  In separate dish marinate overnight garlic and whole chillies in one tablespoon of salt.

Wash mangoes in morning and drain off and dry for about two hours.  Whisk mustard in oil and a little vinegar till frothy.

Add rest of vinegar and all dry ingredients to the marinating chillies and garlic.  Lastly, add dry mangoes and salt if necessary.  Fry curry leaves in oil and add to bowl.  Mix well and bottle tightly.

After a few days, stir the mixture in the bottle with a long spoon, shake bottle well, and add more oil if necessary to cover mangoes.