Green Mango Atjar (Green mango in spiced oil)

This is an African method of preserving the green mango. It is almost like an Indian pickle. I got a lot of green mangoes from my friend. So I made few recipes with that. One of them for your taste buds. This is less spicier than the Indian pickle. I found this recipe here. But I made my own curry powder for this recipe.

Ingredients

Green mango - 1 cup, 1" cubed
Olive oil - 1/4 cup
Garlic cloves - 2, chopped
Green chili - 1, minced
White Vinegar - 1 tsp
Salt - 5 Tbsp

For curry powder

Curry leaves - 3, dry roasted
Chili powder - 1 tsp *
Coriander powder - 1 tsp
Cumin powder - 1/8 tsp
Black pepper - 1/8 tsp, dry roasted
Fenugreek - 1/8 tsp, dry roasted
Turmeric powder - 1/12 tsp

Directions

Mix salt with water in a ceramic or glass container; stir until salt dissolves to make the brine. Add the cubed mangoes into the brine. Let it be alone for a day in room temperature. Drain well and transfer into an other jar.Boil the vinegar and pour it on the mango and mix well.
Make the curry powder by blending the all the ingredients (for the curry powder). Heat 2 tbsp of oil; add green chili and garlic, sauté till you smell the garlic flavor. Add the blended curry powder and turn off the stove and add the remaining oil, stir for a few seconds. Pour the hot oil mixture on the mango, mix well and store it in refrigerator for atleast for 3 days but 5 days would be great before serving.