India’s pickle people: Decades-old culinary heirlooms, nostalgia(aljazeera.com)

    1) Raw mangoes (Kairi): 5-6; washed, dried, and cut (retain skin, discard seed)
    2) Mustard oil: 1 cup
    3) Fenugreek (Methi), Fennel (Saunf), Mustard, Coriander seeds: 2 tbsp each, roasted and powdered
    4) Asafoetida (Hing): 1/2 tsp
    5) Salt: 3 tbsp (or to taste)
    6) Kalonji: 2 tbsp
    7) Turmeric: 1 tbsp
    8) Red chili powder: 2 tbsp

    1) Sterilise: Wash the jar and lid. Fill with water, boil for 5 minutes, then empty. Invert to dry.
    2) Roast & Grind: Dry roast fenugreek, fennel, mustard, and coriander seeds. Let cool, then powder.
    3) Mix: In a large bowl, combine mango pieces with spices, kalonji, chili powder, turmeric, asafoetida, and salt.
    4) Oil: Heat mustard oil until it smokes, then cool to lukewarm.
    5) Combine: Blend oil with the mango-spice mixture.
    6) Store: Transfer the mixture to your sterilised jar. Ensure mangoes are submerged, adding more cooled oil if needed.
    7) Ferment: Place the sealed jar in direct sunlight for a week.
    8) Serve: Ready in a week. Always use a dry spoon for serving. Store at room temperature up to a year, ensuring no moisture enters.