Authentic Punjabi Aam Ka AchaarVeg

1

Wash the raw mangoes thoroughly and wipe them completely dry. Cut them into medium-sized pieces, keeping the skin on. Discard the seed shell if present.

2

Spread the mango pieces on a clean cloth and allow any remaining moisture to evaporate. The mangoes must be completely dry before pickling.

3

Dry roast the fennel seeds and fenugreek seeds in a pan over low heat until fragrant. Let them cool.

4

Coarsely grind the roasted fennel seeds, fenugreek seeds, and mustard seeds.

5

In a large mixing bowl, combine the ground spices, nigella seeds, turmeric powder, red chili powder, and salt.

6

Add the mango pieces to the spice mixture and toss well until every piece is evenly coated.

7

Heat the mustard oil until it reaches the smoking point. Turn off the heat and let it cool to room temperature.

8

Pour the cooled mustard oil over the spiced mangoes and mix thoroughly.

9

Transfer the mixture into a clean, dry glass or ceramic jar. Press the mango pieces down gently so they are submerged in the oil.

10

Cover the jar tightly and keep it in a sunny spot for several days. Shake or stir the jar gently once a day to distribute the spices and oil evenly.

11

As the mangoes soften and absorb the flavors, taste and adjust salt if needed.

12

Once the pickle is mature and flavorful, store it in a cool, dry place. Always use a clean, dry spoon when serving.