Aam ka Achaar (Punjabi Mango Pickle)

Ingredients

• Raw mangoes: 1 kg (firm and sour)
• Mustard oil: 1.5 cups (about 350 ml)
• Salt: 6 tbsp
• Turmeric: 2 tbsp
• Red chilli powder: 3 tbsp
• Fennel seeds (saunf): 3 tbsp
• Fenugreek seeds (methi dana): 2 tbsp
• Black mustard seeds (rai): 2 tbsp
• Nigella seeds (kalonji): 1 tbsp

Method

1. 1
   Step 1

   Wash the mangoes, wipe them with a cloth and leave them in the air for a few hours. Not a drop of water should remain, or the pickle will grow mould.

2. 2
   Step 2

   Cut each mango, stone included, into 8 to 12 pieces. Remove the hard shell around the stone.

3. 3
   Step 3

   In a dry bowl, toss the pieces with 3 tbsp salt and 1 tbsp turmeric, cover with a cloth and leave for 1 day.

4. 4
   Step 4

   The next day, discard the water that has come out and spread the pieces on a clean cloth to dry in the sun or air for 3 to 4 hours.

5. 5
   Step 5

   Dry-roast the fennel, fenugreek, mustard seeds and nigella on a tawa for 1 minute, then grind them coarsely.

6. 6
   Step 6

   Heat the mustard oil until it starts to smoke, switch off the heat and let it cool completely. This removes its raw smell.

7. 7
   Step 7

   Mix the ground spices, remaining salt, turmeric, red chilli and half the oil into the mango.

8. 8
   Step 8

   Pack into a dry glass jar and pour the rest of the oil on top. The oil should sit 1 cm above the mango.

9. 9
   Step 9

   Tie a cloth over the mouth of the jar and keep it in the sun for 5 to 7 days, stirring daily with a dry spoon.

Chef's Tips

• Always use a dry spoon. A wet spoon can spoil the whole jar.
• The pickle is ready to eat in 7 days, but tastes best after 15.
• If the oil runs low and pieces show above it, heat a little more oil, cool it and top up.

Storage

Kept under its oil, the pickle lasts a year at room temperature. Keep the lid closed and away from moisture.