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Aamba Khatta (Sweet and Sour Mango Pickle)

Green, unripe mangos are simmered with cardamom and cloves to yield this tangy, spicy Indian condiment. Smita Chandra, who wrote about her mother’s homemade pickles in Preserving Culture, slathers it atop flaky paratha flatbreads.
From: Saveur MAKES 3 CUPS

¼ cup canola oil
2 tsp. black mustard seeds
1½ tsp. green cardamom pods
½ tsp. whole cloves
12 fresh or frozen curry leaves
5 chiles de árbol, stemmed
1 stick cinnamon, halved
1 tsp. ground turmeric
½ tsp. red chile powder, such as cayenne
2 green, unripe mangoes, unpeeled, pitted, quartered, and sliced 1" thick
½ cup sugar
1 tbsp. kosher salt

Heat oil in a 4-qt. saucepan over medium-high. Cook mustard seeds, cardamom, cloves, curry leaves, chiles, and cinnamon until seeds pop, 1–2 minutes.

Add turmeric, chile powder, and mangoes; cook until mangoes are tender, 8–10 minutes.

Add sugar, salt, and 1¼ cups water; simmer until sugar is dissolved, 2–3 minutes, and let cool.