Aam Ka Achar (North Indian Mango Pickle)

Ingredients

• 1 kg Raw Mangoes (Ramkela or Rajapuri)
• 500 ml Mustard Oil
• 4 tbsp Fennel Seeds (Saunf), coarsely ground
• 2 tbsp Fenugreek Seeds (Methi Dana)
• 1 tbsp Nigella Seeds (Kalonji)
• 2 tbsp Turmeric Powder
• 3 tbsp Red Chili Powder (Kashmiri)
• 100 g Salt
• 4 tbsp Yellow Mustard Seeds (Rai Kuria), split
• 1 tsp Asafoetida (Hing)

Instructions

1. 1

   Wash the raw mangoes thoroughly and dry them completely with a clean towel to ensure no moisture remains.

2. 2

   Cut the mangoes into 1-inch cubes, discarding the seeds, and toss them with 1 tablespoon of turmeric and 2 tablespoons of salt.

3. 3

   Spread the mango pieces on a clean cloth and sun-dry them for 4-5 hours to reduce the moisture content.

4. 4

   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.

5. 5

   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.

6. 6

   Pour half of the cooled mustard oil over the mango-spice mixture and mix thoroughly until every piece is well-coated.

7. 7

   Transfer the mixture into a sterilized glass or ceramic jar, pressing down firmly to remove air pockets.

8. 8

   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.