Green Mango Achar

Wash mangoes and pat dry. Peel the mango then grate with a cheese grater or using the grater blade of your food processor.

In a large bowl place the grated mango, sugar and salt. Mix well.

In a heavy pan, lightly toast the cumin, cardamom and poppy seeds. Add the seeds as the chile powder to the mango mixture.

Place the achar mixture in sterilized jars. Traditionally the mixture would simply be covered with a cloth and left to age for a week, shaking occasionally. Alternatively you can seal jars and store in a pantry or refrigerator.