Fermenting and pickling has become popular again lately, but it has been going on for years. Across Asia, they do a pickle called achar, which I have adapted from a recipe I learned at the Spirit ...

Return to heat, add chilli powder and heat till the red colour ... Add both these to the cooked pickle, stir and simmer for 2 to 3 minutes. 5. Remove from the fire, cool and pour into a sterilised ...

If you are using chilli powder, then add it now ... In a fresh clean jar with an airtight lid, fill in the mango pickle mix. Close it and leave out in the sun for 4 to 5 days, while stirring ...