Prep the mangoes: After washing, cut each mango into four uniform quarters. Toss the quarters with chilli powder and turmeric until lightly dusted.

Sun-dry: Arrange the coated mango pieces in a single layer on a clean tray. Sun-dry for about 6 hours, or until they lose most of their raw moisture but remain firm.

Infuse the oil: In a large, heavy-bottomed pot, heat the mustard oil. Stir in the ground mustard seed and ground garlic, cooking for 30 seconds until fragrant.

Cook the mangoes: Add the sun-dried mango quarters to the pot. Sauté over medium heat for 5-6 minutes, stirring gently to coat each piece in the flavoured oil.

Add sugar: Stir in the granulated sugar and continue to cook, stirring frequently, until the sugar fully dissolves and the mangoes become glossy.

Pour in vinegar: Carefully add the vinegar (it may sputter), then reduce heat to low.

Simmer: Cook, stirring occasionally, until the mango flesh is tender and pulpy, about 5-7 minutes more. Watch for the oil to begin separating at the edges.

Finish: Remove the pot from heat and let cool to room temperature.

Jar the pickle: Transfer the cooled pickle into sterilized jars, pressing down gently to eliminate air pockets. Seal and store.

Maturation: For best flavour, wait at least one week before opening.