| 1 | Peel mangoes and cut flesh off the seeds. |
| 2 | mix with salt and set aside for 2 hours. |
| 3 | pick the shell off the tamarinds. |
| 4 | Cover with * cup boiling water, allow to stand for about half and hour, then force the pulp through a sieve. |
| 5 | Discard the seeds. |
| 6 | drain mangoes thoroughly, discard liquid and put into a large heavy saucepan with the other ingredients; simmer, stirring from time to time, until the mixture is thick and the mangoes are tender, about half and hour. |
| 7 | The mango pieces should not disintegrate. |
| 8 | pour into sterilized jars. |
| 9 | Use with curries and cold meats. |
