Instant green mango pickle

Soak the green mangoes in water about an hour, wash well, dry with a kitchen towel and leave on the counter an hour until bone dry.

Cut off the stem ends, remove the seeds and peel.

Grate on the large holes of a handheld grater, not too fine.

In a deep bowl mix the mango with the salt and turmeric; cover and set aside.

Heat the oil on high until nearly smoking, switch off, let it cool a little, then add the hing; cool the oil to room temperature.

Roast the mustard, coriander and fennel seeds, peppercorns and fenugreek on low heat until aromatic without losing colour; cool completely.

Pulse in a blender to a slightly coarse powder.

Add the ground masala, whole nigella seeds, Kashmiri chilli powder and optional paprika to the mangoes and mix with a clean dry spoon.

Mix in half the oil.

Transfer to a clean, dry glass bottle and pour the rest of the oil over so the pickle is submerged.

Close and keep on the counter two days (or in the sun with the mouth covered in cloth), mixing once with a clean dry spoon; eat from the third day.