Mix Achaar (Mango, Carrot, Garlic, Chilli)

Ingredients

• Raw mango: 500 g (pieces)
• Carrots: 200 g (sticks)
• Peeled garlic: 100 g
• Green chillies: 100 g (1-inch pieces)
• Mustard oil: 2 cups
• Black mustard seeds (rai), coarsely ground: 3 tbsp
• Fennel seeds, coarsely ground: 3 tbsp
• Fenugreek seeds, coarsely ground: 2 tbsp
• Nigella seeds (kalonji): 1 tbsp
• Turmeric: 1.5 tbsp
• Red chilli powder: 3 tbsp
• Salt: 6 tbsp
• Vinegar: 1/4 cup

Method

1. 1
   Step 1

   Wash all the vegetables, spread them on a cloth and let them dry completely over a few hours.

2. 2
   Step 2

   Toss the mango pieces with 2 tbsp salt and half the turmeric and leave for 1 day. The next day, discard the water that comes out and dry the pieces for 2 to 3 hours.

3. 3
   Step 3

   Soak the garlic in the vinegar for the same time.

4. 4
   Step 4

   Heat the mustard oil until it smokes, then cool it completely.

5. 5
   Step 5

   In a large dry bowl, combine the mango, carrots, green chillies and the garlic with its vinegar.

6. 6
   Step 6

   Add all the ground spices, the remaining salt and turmeric and mix, then add half the oil and mix again.

7. 7
   Step 7

   Pack into a dry jar and pour the rest of the oil on top so everything is covered.

8. 8
   Step 8

   Keep the jar in the sun for 7 to 10 days, stirring daily with a dry spoon.

Chef's Tips

• Cut the vegetables to a similar size so they soften evenly.
• Don't add garlic without vinegar. The vinegar keeps it safe.

Storage

Kept under oil, the pickle lasts 6 months at room temperature. If the oil runs low, top up with oil that has been heated and cooled.