North Indian Raw Mango Achar in Mustard Oil

What you need

• 1 kg (2 1/4 lb) raw green mangoes, firm and sour
• 50 g (3 tbsp) salt, for curing
• 2 tbsp turmeric, ground
• 4 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tsp fenugreek seeds
• 2 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds
• 1 tsp nigella seeds
• 240 ml (1 cup) mustard oil
• 1 1/2 tbsp Kashmiri chilli powder
• 1 1/2 tbsp hot red chilli powder
• 1 tbsp salt, for the spice mix
• 1/2 tsp asafoetida

Method

Restated from the original video

1. 1

   Wash the mangoes and dry them completely. Any water left on them can spoil the pickle.

2. 2

   Cut the mangoes, skin on, into 2-3 cm (1 in) chunks, with the hard inner stone shell removed.

3. 3

   Toss the chunks with the curing salt and the turmeric in a non-metal bowl. Cover and leave for 24 hours, stirring a few times.

4. 4

   Pour off the liquid that has collected.

5. 5

   Spread the mango on a clean cloth and dry it in the sun for 2-3 hours, or under a fan for 7-8 hours, until the surfaces feel dry.

6. 6

   Toast the fennel seeds, coriander seeds, fenugreek seeds, yellow mustard seeds and black mustard seeds in a dry pan over low heat, stirring, until fragrant, 1-2 min.

7. 7

   Let the toasted seeds cool, then grind them coarsely.

8. 8

   Toast the nigella seeds on their own for 1 min and leave them whole.

9. 9

   Heat the mustard oil until it just starts to smoke, then take it off the heat and let it cool until warm.

10. 10

    Stir the Kashmiri chilli powder and the hot red chilli powder into the warm oil.

11. 11

    Add the ground seeds, nigella seeds, the spice-mix salt and the asafoetida to the dried mango and mix well.

12. 12

    Pour in most of the spiced oil, keeping a little back, and mix until every piece is coated.

13. 13

    Cover and leave for 24 hours, stirring a few times.

14. 14

    Pack the pickle into a clean, completely dry glass jar and pour the rest of the oil over the top.

15. 15

    Leave for about a week before eating, shaking the jar daily. Always use a dry spoon and refrigerate if your kitchen is hot.

Imported from mitarcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.