This recipe is the Indian version of our Maqdous. Pickled small aubergines in olive oil stuffed with nuts, garlic and chilly. If we look into the matter, there are similarities between different cultures. Those similarities are more than the differences. Pickled mangoes are eaten with chapatti, roti, rice, or as a side dish, they offer a unique taste. You have to try them at least once. Choose dark green firm, fresh, but mature mangoes which are hard and sour. Put the mangoes in a bowl of water for an hour to get rid of any dirt on the outside shell. Dry them thoroughly before cutting. The entire working area, spices, pickling bowls, and your hand have to be clean and dry to avoid spoilage and ensure a quality end product.