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24 Mangoes (Aam) (unripe)
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1 tbsp. of Coriander Seeds (Dhania)
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1 tbsp. of White Cumin Seeds (Sufaid Zeera)
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1 tbsp. of Mustard Seeds
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1 tbsp. of Onion Seeds
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3 tbsp. of Salt
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1 cup of Red Chilli Powder (Pisi Lal Mirch)
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1 tbsp. of Garlic (Lasan) (grounded)
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4 cups of Cooking Oil
1) Wash the mangoes and wipe dry. Cut into quarters.
2) Mix the salt with the mangoes and spread out on a tray or baking tin and dry in the sun for 2 or 3 days, or until the skin of the fruit becomes soft and pliable.
3) Fry all of the whole spices in 2 cups of the oil until they are light brown. Remove from the oil and grind to a smooth paste. And set aside.
4) Put the rest of the oil in a saucepan and heat well. Add all of the ground spices and stir for 1 minute. Then add all of the dry mangoes. Stir together over fire very briefly and remove from heat immediately.
5) Allow to cool completely to room temperature. When cool, place the pickle (achaar) in a airtight container and store at room temperature. This
pickle can be preserved for at least one year.
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