Achards

Method

Cut the green mango and papaya into thin matchsticks, slice the onions finely, and mince the ginger and garlic. Heat the oil in a large pan and add the mustard seeds, allowing them to crackle for about 30 seconds. Add the dried chillies, ginger, garlic, and turmeric, stirring for one minute until fragrant. Add the mango, papaya, and onions, cooking for 3-4 minutes until slightly softened. Pour in the vinegar and sugar with the salt, stirring well. Simmer gently for 15-20 minutes, stirring occasionally, until the vegetables are tender but still retain some texture and the mixture has thickened slightly. Allow to cool completely, then transfer to sterilised jars for storage.