Mango Pickle

Wash the 2 lb raw green mangoes thoroughly and dry them completely — any moisture will cause spoilage. Do not peel.

Cut each mango into roughly 1-inch chunks, keeping the skin on. Discard the seed pit but include any firm flesh clinging to it.

Toss the mango pieces with the 2 tbsp salt in a large bowl. Spread on a clean kitchen towel and leave uncovered in a sunny spot or at room temperature for 4–6 hours to draw out moisture.

Pat the salted mango pieces dry with a clean cloth. They should feel slightly leathery and reduced in volume.

Heat the 3 tbsp mustard oil in a small pan over high heat until it just begins to smoke, then remove from heat and let it cool completely. This removes the raw pungency of the oil.

Coarsely crush the 2 tbsp yellow mustard seeds, 1 tbsp fennel seeds, and 1 tsp fenugreek seeds using a mortar and pestle — crack them, don't grind to powder.

In a large bowl, combine the dried mango pieces with the crushed spices, 1 tsp nigella seeds, 1 ½ tbsp red chili powder, 1 tsp ground turmeric, and ½ tsp asafoetida. Mix well.

Pour the cooled mustard oil over the spiced mango and toss until every piece is evenly coated.

Pack the mixture tightly into a clean, dry glass jar, pressing down to eliminate air pockets. The jar must be completely dry inside.

Pour the 2 tbsp extra mustard oil over the top to form a sealing layer — the oil should sit just above the mango pieces.

Cover the jar with a clean muslin cloth or loose lid (not airtight) and leave it in a warm, sunny spot for 2–3 days, shaking the jar once daily.

After 2–3 days, seal the jar with its lid and store at room temperature for at least 5 more days before eating. The pickle is best after 1–2 weeks when the spices have fully penetrated the mango.