Ingredients :

• 1 Kg            Raw Mangoes

• 40 grams     Fenugreek Seeds

• 40 grams     Fennel Seeds
• 1 tbsp          Yellow Mustard Seeds
• 1 tbsp          Black Mustard Seeds
• 1 tsp            Turmeric Powder
• 1/2 tsp         Asafoetida
• 3 tbsp          Red Chilli Powder
• 100 grams   Salt
• 1/2 Cup       Mustard Oil
• 1 tsp           Black Peppercorns
• 1 tbsp         Onion Seeds ( Kalonji )

Instructions :

1. Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.

2. Dry Roast Fenugreek Seeds, Feenel seeds, Mustard Seeds, Peppercorns and Onion seeds.

3. Cool and Coarsely Grind Fenugreek Seeds, Fennel Seeds and Black Mustard Seeds.

4. Add Yellow Mustard Seeds, Turmeric Powder, Asafoetida, Red Chilli Powder, Salt, Peppercorns, Onion seeds and mix well. Masala for achar is ready.

5. Chop the mangoes in 1.5 inches pieces. and add them in a bowl. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are soft and tender.

6. Take the chopped mangoes in a large non-reactive mixing bowl.

7. Add the prepared achar masala and mix well.

8. With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add some more salt.

9. Next pour 1/4 cup of mustard oil. Mix Well.

10. Sterilize the jars. Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon.

11. Cover with muslin cloth and keep in sunlight for 3 to 4 days. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark.

12. Everyday after sun-drying in the evening, give a gentle mix to the pickle with a clean spoon. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday. 

13. In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight.

14. After keeping in the sunlight for 3 to 4 days, add the remaining mustard oil if needed. Again with a clean spoon mix very well. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil.

15. Do note that the mustard oil should float above the pickle by 2 to 3 inches Always remember to keep the oil floating above the pickle. Keep in Sunlight for two more days.

16. Seal with the lid keep in a cool dry place for 4 days till everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away. This punjabi mango pickle stays good for a year at room temperature without refrigeration.

17. Enjoy this Punjabi mango pickle with any Indian meal.