Authentic Punjabi Mango Pickle (Aam Ka Achar)

Steps

1. 1Wash the mangoes and dry them completely making sure there is no moisture or dust. Ensure your knife and platform are clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes. You can leave the skin on provided they are tender and smooth.
2. 2In a large steel bowl, combine the salt, turmeric powder and cut mangoes. Cover the bowl and allow it to marinate for 1 hour.
3. 3Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar, coarsely crush the coriander seeds to half.
4. 4Blend the mustard seeds and fenugreek seeds into a coarse powder. There is no need to roast the seeds.
5. 5To the marinated mangoes, add the powdered mustard and fenugreek seeds, Kashmiri red chilli powder, fennel seeds, nigella seeds, and crushed coriander seeds. Stir well to combine.
6. 6Add 1 cup of mustard oil and stir well again. You don't need to heat the mustard oil. Check the salt at this stage. It should feel extra salty. If it is not extra salty, add a few tablespoon of salt until you get that extra salty taste. Salt and oil are the two most important preservatives in pickling.
7. 7Cover the steel bowl with a muslin cloth and tie it tightly around the rim. This will absorb any residual moisture. Place a steel lid over the covered bowl and set aside.
8. 8After 24 hours, open and give it a stir. Cover again with cloth wrapped tightly and a lid and set it to rest for another day. The third day you will notice the mangoes have softened. At this stage add the remaining 2 cups of mustard oil. Give it a stir.
9. 9Once again cover tightly with muslin cloth and a steel lid. Keep it aside for 2 more days. Give it a stir.
10. 10By the end of the 5th day the pickle will be ready to eat. The mangoes would have softened but might still have a firm texture. The mangoes will keep marinating and softening when stored in bottles and will age with time.
11. 11Clean and sterilize the bottles and the lids that you will be using for storage. Transfer the Punjabi Mango Pickle into the clean and dry bottles. Add a tablespoon of mustard oil on the top once filled and seal the bottle tight. Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.
12. 12Serve Punjabi Mango Pickle with Paratha.