Ingredients:
1 kilogram raw mangoes (Kacche Aam)
100 g salt (namak).
50 grams turmeric powder (haldi)
100 grams fennel seeds (saunf)
50 gram mustard seeds (rai)
50 grams fenugreek seeds (methi dana)
200 gram red chili powder (lal mirch)
200 mL mustard oil (sarson ka tel)
Use a pinch of asafoetida (hing).
Method:
Raw mangoes should be carefully washed and dried before preparing them. Cut them into little pieces and remove the seeds. Coat the pieces in salt and turmeric, then place them in the sun for 1-2 days to eliminate moisture.
Dry roast the fennel, mustard, and fenugreek seeds. Grind them finely, then combine with red chili powder and hing.
Pickling: Heat mustard oil till it reaches smoking point, then let it cool briefly. Add the roasted spice mixture to the oil, stirring well.
Mix it Up: Add the dried mango pieces to the oil-spice mixture, making sure they are equally coated.
Storage: Place the aachar in a clean, dry jar and seal tightly. Leave it in the sunlight for another week to
