Instant Aam ka Achaar (Mango Pickle)

Mustard oil is the base of most North Indian pickles. This quick version is ready to eat in 2 to 3 days.

Makes: about 1 small jar  |  Time: 20 minutes + resting

Ingredients

• 2 raw mangoes (about 500 g), washed, dried completely and cut into small pieces
• 2 tbsp salt
• 1 tsp turmeric powder
• 2 tbsp red chilli powder
• 2 tbsp coarsely crushed mustard seeds (rai)
• 1 tbsp crushed saunf (fennel seeds)
• 1 tsp methi (fenugreek) seeds, lightly crushed
• 1 tsp kalonji
• 1/4 tsp hing
• 3/4 cup Rajmahal Yellow Mustard Oil

Method

1. Mix the mango pieces with salt and turmeric. Spread on a clean dry cloth for 3 to 4 hours so excess moisture dries out.
2. Heat the Rajmahal Yellow Mustard Oil until hot, then switch off the flame and let it cool completely.
3. Mix the mango with all the spices and hing.
4. Pour the cooled oil over the mango and mix well. The pieces should stay covered with oil.
5. Fill into a clean, completely dry glass jar. Keep in the sun for 2 to 3 days, shaking the jar once a day.
6. Always use a dry spoon. Keeping the mango covered with oil helps the pickle last longer.

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