Green Mango Atjar (South Africa) INGREDIENTS 2 medium-firm under-ripe mangoes 1 cup salt 1 quart water 1-1/2 cups oil 2 tablespoons curry powder 2 teaspoons ground tumeric 2 tablespoons finely chopped hot chile pepper 1 tablespoon minced garlic 1 teaspoon ground fenugreek Peel the mangoes and remove flesh from the seeds. Cut fruit into 1-inch cubes. Combine the salt and water in a deep bowl and stir until the salt dissolves. Drop the mangoes into the brine, cover tightly, and set aside at room temperature for up to 1 day. Drain well and pack them into a 1-quart jar or crock. In a small saucepan, heat 1/4 cup of the oil over low heat. Add the curry powder and tumeric and sauté for 1 minute. Add the chile peppers, garlic, and fenugreek. Stirring constantly, pour in the remaining 1-1/4 cups oil. Simmer for a few minutes, then pour hot oil over the mangoes. Cool to room temperature, then refrigerate for 3 days before serving.