Spicy Mango Pickle with Medium-Sized Mangoes

1.Wash the mangoes thoroughly and pat them dry with a clean cloth. Ensure they are completely dry to prevent spoilage.

2.Cut the mangoes into small cubes, discarding the seed. Keep the skin on for texture and flavor.

3.In a large mixing bowl, combine the mango cubes with salt and turmeric powder. Mix well and set aside for 6-8 hours or overnight to draw out moisture.

4.After the resting period, drain any excess liquid from the mango mixture.

5.In a dry pan, roast fennel seeds, fenugreek seeds, mustard seeds, and nigella seeds separately until aromatic. Let them cool, then coarsely grind them using a mortar and pestle or spice grinder.

6.Add the roasted and ground spices, red chili powder, asafoetida powder, and sugar (if using) to the mango cubes. Mix thoroughly to coat the mango pieces evenly with the spice blend.

7.Heat mustard oil in a pan until it reaches smoking point to remove its raw flavor. Allow it to cool to room temperature.

8.Pour the cooled mustard oil over the spiced mango mixture. Mix well to ensure all pieces are coated.

9.Transfer the pickle into clean, dry, sterilized glass jars. Press down gently to remove air pockets.

10.Seal the jars tightly and place them in a sunny spot for 7-10 days, shaking the jars gently once a day to mix the contents and promote even marination.

11.After the marination period, the pickle will develop a tangy, spicy flavor and can be stored in a cool, dark place for several months.

12.Serve the spicy mango pickle as a condiment with Indian meals such as rice, roti, or parathas.