Recipe for Mango Pickles

There are many mango trees in the compound of the school. A couple of months ago it was fruit season and we had a bountiful harvest of mangoes of different varieties. I plucked some from a tree outside the Electronic Workshop and made pickles using a recipe that my late father taught me. The mangoes there are of a smaller variety. The ones growing on the trees outside the JDI and PKEE workshops are of different varieties and are medium sized. Puan Siti Rosnani who managed to taste some of the pickles I made liked them and had asked for the recipe. Here I would like to share the recipe with her and any other interested party.

Ingredients:
20 medium sized (30 small sized) green mangoes
Salt
2/3 fresh red chillies
500 g of sugar
A sterilised big jar or smaller jars

Method:
Rinse the mangoes well, then stone them and cut them into the desired sizes. Do not peel them.
Add 3 tablespoons of salt to the mangoes and mix together well in a big bowl. Let the mixture stand for at least 10 minutes. Boil a kettle of water. When the water is boiled, pour it onto the mangoes. Leave for two to three minutes, then drain the water. Next add in a level teaspoon of salt and about 500 grams of sugar. You can reduce or increase the amount of sugar to suit your taste. Add in the fresh red chillies that have been sliced. The seeds must be removed. When the mangoes are cooled put them in the sterilised jar or jars. Cover the jar tightly with a lid, then place it in the refrigerator for two to three days, shaking it 2 or 3 times a day. On the fourth day it will the be ready to eat but becomes more tender in two weeks' time.