Green Mango Relish

Wash and prepare the green mangoes, green peppers, red peppers, and onions. Peel the mangoes and remove the stone, then dice all produce into uniform ¼-inch pieces, keeping them separate.

Combine the vinegar, sugar, salt, mustard seed, and celery seed in a large stainless-steel pot. Stir well to dissolve the sugar and salt.

Add the diced green mangoes, green peppers, red peppers, and onions to the pot. Stir thoroughly to coat all ingredients with the vinegar mixture.

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to medium-low and simmer uncovered.

Cook for 25 minutes, stirring every 5 minutes, until the vegetables are tender but still hold their shape and the relish has thickened slightly. The mixture should become glossy as the vegetables release their juices.

Taste and adjust seasoning with salt or vinegar if needed. The relish should have a balanced sweet and tangy flavor with a gentle heat from the spices.

Transfer the relish to clean, dry jars while hot for immediate use, or allow it to cool completely before refrigerating in airtight containers for up to 2 weeks.