Video Tutorial
Video Chapters
Instructions
Prepare the Raw Mangoes
Wash 1 kg of raw mangoes thoroughly and pat them completely dry. Remove the top part and chop the mangoes into small, bite-sized pieces. Ensure there is no moisture left on the pieces.
Marinate with Salt and Turmeric
In a bowl, mix the chopped mangoes with salt and turmeric powder. Stir well and cover the bowl. Let it sit for 24 to 48 hours. This process softens the mango and releases natural juices, which are essential for the flavor.
Dry the Mango Pieces
Strain the mango pieces, separating them from the liquid (keep the liquid for later). Spread the mango pieces on a tray and dry them under the sun for 2 hours, or keep them under a ceiling fan for the day until they are no longer wet.
Roast and Grind Achar Masala
In a pan, lightly roast black mustard seeds, yellow mustard seeds, black pepper, cumin seeds, and fennel seeds on low flame until aromatic. Once cooled, grind them into a coarse, textured powder. Avoid grinding too finely.
Prepare the Pickling Mix
In the reserved liquid from step 2, add the ground spice powder, nigella seeds (kalonji), more turmeric, asafoetida (hing), red chili powder, salt, and previously heated/cooled mustard oil. Mix everything thoroughly to create a rich masala base.
Final Assembly and Storage
Add the dried mango pieces into the masala mixture and coat them evenly. Transfer the pickle into a sterilized, bone-dry glass jar. Store it in a cool, dry place. For best results, keep the jar in the sun for 2-3 days if possible to enhance the infusion.
