For the pickle:

• 2 cups raw mango (firm and sour), chopped into small cubes
• 2 tbsp salt
• 1 cup mustard dal
• 1 tsp turmeric powder
• Whole spices (to be roasted & ground)
• 1 tbsp fenugreek seeds (methi)
• 1 tsp fennel seeds (saunf) (optional, for slight sweetness)
• 1 tsp carom seeds (ajwain) (optional, aids digestion)
• 1 tsp coriander seeds

      Powdered spices:

• 2 tbsp Kashmiri red chili powder (for color)
• 1 tbsp spicy red chili powder (for heat)
• ½ tsp turmeric powder
• ½ tsp asafoetida (hing)
• 1 tbsp salt (adjust to taste)
• Other ingredients
• 100ml mustard oil

• Wash and dry the raw mangoes completely.
• Cut into small cubes, keeping the peel on for texture and flavor.
• Mix with salt and turmeric powder. Microwave the marinated mangoes for 6 mins at 100% micro power level.
• Dry roast, fenugreek seeds, fennel seeds, carom seeds, and coriander seeds on 60% micropower level for 6 mins until aromatic.
• Let them cool, then grind coarsely (not too fine) for texture.
• In a bowl, mix the ground spice blend with red chili powders, turmeric, hing, and salt.
• Stir well to ensure even blending.
• Add the prepared spice mix and mustard dal to the mango pieces.
• Stir well so that the spices coat the mango evenly. Heat the mango mixture for 6 mins at 60% micro power level.
• Heat mustard oil for 6 mins at 100% micro power level, then let it cool slightly.
• Pour over the marinated mangoes.
• Transfer to a clean, dry glass jar. Pickle is ready to serve, however 3- 4 days of ageing can help the flavors to meld.
• Store in the refrigerator for up to a month.