Summer 2009 was a bumper year for mangoes and we were loaded up by neighbours. Found this recipe on the web, if it is still here it must have been good.

• 4 green mangoes, peeled, seeded, cut into strips
• 3 cm piece fresh ginger, peeled, chopped
• 3 cloves garlic, peeled
• 1/2 cups white sugar
• 1 teaspoon salt
• 1/2 teaspoon dried chilli flakes
• 1 teaspoon cumin seeds
• 2 cardamom pods
• 4 cardamom seeds
• 1 cinnamon stick
• 5 whole cloves
• 1 cup white vinegar
• 5 black peppercorns, crushed

Place the mango into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste and add to the mangoes.

Stir in the sugar, salt, chilli flakes, cumin, cardamom pods and seeds, cinnamon stick and cloves.

Cover and leave to stand at room temperature overnight.

The next day, place the pot over medium heat and cook, stirring occasionally for about 30 minutes or until mixture begins to thicken.

Stir in the vinegar and peppercorns and cook for 1 minute more.

Cool before filling into sterillised jars.