Classic Spicy Oil Mango Pickle (Achar)

Instructions

1. 1

   Sterilize jars and lids in boiling water or dishwasher — good hygiene prevents spoilage, dear.

2. 2

   Toss mango cubes with salt and turmeric in a non-reactive bowl. Let sit 3–4 hours (or overnight refrigerated) so they release some juice and firm up.

3. 3

   Dry-roast fenugreek lightly until fragrant and grind. Lightly toast nigella/mustard seeds.

4. 4

   Heat mustard oil until smoking, then cool slightly (this reduces raw pungency). Pour a little warm oil over the mangos to coat — this helps displace air and begin preservation.

5. 5

   Mix chili powder, fenugreek powder, fennel powder and jaggery; rub thoroughly into mango pieces until evenly coated.

6. 6

   Pack mango pieces tightly into sterilized jars, leaving 1–2 cm headspace. Pour warmed oil to cover fully; add a splash of vinegar if using. Tap jars to remove air pockets.

7. 7

   Seal jars and keep at room temperature (away from direct sun) for 3–14 days to mature — open daily to release gases and press mango down if oil rises; then store in a cool dark place or refrigerate after opening.

8. 8

   Taste after 1 week; flavor deepens with time. Shelf-life unopened: several months if oil fully covers pieces and jars are clean; label batch date and monitor for off-odors or fermentation.