Tangy raw mango chunks preserved in mustard oil and aromatic spices.
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Wash the raw mangoes thoroughly and dry them completely with a clean towel to ensure no moisture remains.
Cut the mangoes into 1-inch cubes, discarding the seeds, and toss them with 1 tablespoon of turmeric and 2 tablespoons of salt.
Spread the mango pieces on a clean cloth and sun-dry them for 4-5 hours to reduce the moisture content.
Heat the mustard oil in a pan until it reaches its smoking point, then turn off the heat and let it cool down to room temperature.
In a large mixing bowl, combine the dried mango pieces with fennel seeds, fenugreek, nigella seeds, yellow mustard, chili powder, hing, and the remaining salt.
Pour half of the cooled mustard oil over the mango-spice mixture and mix thoroughly until every piece is well-coated.
Transfer the mixture into a sterilized glass or ceramic jar, pressing down firmly to remove air pockets.
Pour the remaining mustard oil over the top until the mangoes are completely submerged, then cover with a muslin cloth and keep in the sun for 10-12 days.
