Ingredients

• 1 kg. pickling mangoes. They should be green, completely unripe and firm.

• 1-1 1/2 tbs. salt

• 2 tbs. fennel seeds or saunf/sonf

• 5 tbs. yellow mustard seeds

• 2 1/2 tbs. fenugreek (methi) seeds

• 4 tbs. chilli powder

• 2 tbs. turmeric powder

• 2 tbs. nigella seeds or kalaunji/kalownji (nigella sativa)

• 4 tbs. mustard oil

Instructions

1. Heat mustard oil in a ladle/small pan until smoking and then allow it to cool completely.

2. Wash, dry completely and cut mangoes into 1 inch pieces. Cut with the tough stone included. If you do not have a sharp cleaver, often, shopkeepers will do it for you. Discard soft pip from inside of the stone.

3. Dry fry fennel and mustard seeds, cool and grind to a powder.

4. Dry fry nigella/kalaunji seeds.

5. Place mangoes in a large bowl, plastic if possible. Add salt and turmeric, mix well and keep aside for 24 hours, stirring from time to time. Keep it covered with a thin muslin or other cloth.

6. Next day, sieve the liquid off into a bowl.

7. Add all ground spice and half of the mustard oil (2 tablespoon) to this liquid, to make a paste.

8. Add mangoes and mix well. Transfer to sterilised jar, pressing lightly, so that mango pieces are drowned in the paste.

9. Cover and keep in the sun for 2 days.

10. Add remaining oil on top on the 3rd day.

11. Allow to mature for a couple of weeks, in a warm, sunny place.

Notes

• Also see Pickle and Chutney Selection.