4 green unpeeled mangoes, cut into 8 pieces
 2 carrots, peeled, cut into 5cm pieces
 1 tsp turmeric
 2 tsp salt
 3 tbsp Cooking oil
 3 tbsp pickle masala
 1 tbsp crushed garlic
 1 medium pineapple, cored and cubed

1

Combine mango pieces and carrots in a nonmetallic bowl.

2

Add turmeric and salt, toss to coat evenly, leave for four to five hours.

3

Remove mango and carrots from bowl, spread out on a tray and sun-dry for two to three hours.

4

Discard the accumulated juices.

Heat oil, add masala and garlic.

Remove from heat and cool completely.

5

Fold pineapple, mango and carrots into masala.

Store in an airtight container.

Ingredients

 4 green unpeeled mangoes, cut into 8 pieces
 2 carrots, peeled, cut into 5cm pieces
 1 tsp turmeric
 2 tsp salt
 3 tbsp Cooking oil
 3 tbsp pickle masala
 1 tbsp crushed garlic
 1 medium pineapple, cored and cubed

Directions

1

Combine mango pieces and carrots in a nonmetallic bowl.

2

Add turmeric and salt, toss to coat evenly, leave for four to five hours.

3

Remove mango and carrots from bowl, spread out on a tray and sun-dry for two to three hours.

4

Discard the accumulated juices.

Heat oil, add masala and garlic.

Remove from heat and cool completely.

5

Fold pineapple, mango and carrots into masala.

Store in an airtight container.

Pineapple / Mango Pickle