Cussoondee

Peel and finely slice a hundred green mangoes, steep them in salt for twelve hours, then put them under a heavy pressure for two hours, and drain away all the water; then mix with them half a pound each of ground chilies, ginger, and garlic, half a pound of bruised mustard-seed, two pounds of tamarinds without the stones, and some salt; when the whole is thoroughly mixed, pour over it as much warmed or cooked mustard oil as will entirely cover it, and cook it for ten to fifteen minutes over a brisk fire; when cold, bottle it, taking care that it is kept several inches well under the oil, and that it is well corked, or it will spoil.

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