Wash and dry the mangoes.
Cutting around the pit, remove the fleshy cheeks of the mangoes, along with any trim around the stone. Roughly chop into 2cm dice.
In a mortar, grind the fennel, fenugreek seeds and the chilli flakes as finely as possible.
Heat the oil over a medium high heat until it begins to look hazy. Throw in all the spices, including the curry leaves, and pull the pan off of the heat. Stir the spices until they stop sizzling, and add the mango chunks.
Zest and juice the two limes, then stir into the mangoes.
The pickles are ready to eat when they have cooled down.
Pickled mangoes are a great way to add zip to a bland recipe: either serve as a side, or chop finely and mix into a dish that needs more interest. They also are a great alternative to olives on the canapé tray.
Although this recipe is for a quick pickle, the mangoes' flavours will improve over time. In order to preserve them, keep them in a tightly sealed jar, and cover with some vegetable oil.
«It is important NOT to burn the spices, as they would become too bitter. Therefore, do not let the oil smoke before adding the spices.»
There are several different ways to pickle a mango, and most take several days before an edible product is obtained. However this quick version is ready within minutes and is absolutely delicious!