ginger – 3 cm piece
garlic – 8 flakes
onion – 2 medium size
black pepper corns – 1 tsp
cloves – 1 tsp
gingily oil – ½ kg
mango slices – 1 kg
chilli powder – 2 tbsp
vinegar – 1 cup
Grind ginger, garlic, onion, pepper and cloves together to a fine paste. (use some of the vinegar for grinding if needed)
Heat Â¼ of the oil and cook mango slices for 10 minutes.
Add chili powder, and salt.
Cook for another 15 minutes.
Add the ground paste, remaining oil and vinegar.
Cook on slow fire for 10 minutes.
Cool and store in jars. It is ready to use.
Will keep well for 6 months or longer in frig.