Sweet and Sour Mango Pickle

Combine the sugar with 2½ cups of water in a pan. Cook over a slow flame till the sugar dissolves, stirring occasionally.

Add the mango slices, garlic, cloves, bay leaves, peppercorns and red chillies and cook over a very slow flame for about 30 to 35 minutes.

This pickle is ready when the sugar syrup is of one string consistency and the mango pieces are soft and translucent.

Remove from the fire, add the fennel seeds, cumin seeds, chilli powder, cashewnuts and salt and mix well.

Allow it to cool completely. Bottle in a sterilised glass jar and store refrigerated for upto 1 year.