• Raw Mangoes - 4 (medium sized)
• Turmeric powder -2 teaspoons (Haldi)
• 4 tbsp Red Chili Powder
• Asafoetida - 1 teaspoon (hing)
• Methi Seeds - 1 tablespoons
• Mustard seeds - 3 tablespoons
• Salt - - 3 tablespoons
• Kalonji - 1 tablespoon (Onion Nigella Seeds)
• Fennel seeds - 1 tablespoon (Saunf)
• Coriander Seeds - 1 tablespoon (Dhania)
• Sesame Oil or Mustard oil - 1/2 cup

1. Clean and wipe dry the mangoes. Cut them into halves along with the seed. Remove the pulp from the seed. Dice the mangoes ensuring that the hard shell is there in each piece inside. 
2. In a large bowl, combine the 2 tablespoons salt, turmeric powder, and cut mangoes. Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water.
3. Drain the water from the mangoes and keep the water aside. Dry the mangoes using paper towels for about 8 hours or overnight, so they lose the excess moisture. You can use the drained water from the mangoes.
4. Heat a small pan on medium heat, and roast the coriander seeds, fennel seeds, and add fenugreek seeds, mustard seeds, methi seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the Khada masala to half.
5. In a large bowl, combine the mangoes, the remaining salt, turmeric powder, asafoetida powder,  red chili powder, nigella seeds, Fill the above Aam Ka Achaar mixture tightly into a bottle and keep aside covered for a day, about 24 hours.
6. Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool completely while covered. Once cooled add the cooled oil to the bottled Aam Ka Achaar mixture.
7. Put the jar in sunlight for 3-5 days. Mango Pickle is ready to eat.

• It takes approximately two to three weeks for the aam ka achaar to marinate itself and get the flavors from the masala.
• Moisture is the biggest killer for pickles; in humid and hot conditions it is best to store the Aam Ka Achaar in the refrigerator. Wait for the pickle to get marinated for a month before you refrigerate.
• Make sure the lid is closed tight at all times without letting moisture in.
• Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.

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