How to make mango pickle?

Achar, or mango pickle, is a widely used condiment in many Asian cuisines, particularly those of South and Southeast Asia. Here's how to make mango pickles at home with this easy recipe:

Components:

Two large or three medium-sized raw mangoes;
Three tablespoons of mustard seeds
One tablespoon of methi, or fenugreek seeds
Two to three tablespoons of red chili powder (modify based on desired level of spice)
One teaspoon of powdered turmeric; one pinch of asafoetida (hing)
Three to four tablespoons of salt (modify to taste)
One cup mustard oil and one tablespoon (optional) fennel seeds (saunf)
One teaspoon of nigella seeds (kalonji) is optional.

Guidelines:

Thoroughly wash and pat dry the mangoes. Cut them into pieces that are all the same size. Take out the pit.
Dry roast the fenugreek and mustard seeds in a skillet until fragrant. Take care not to scorch them. After roasting, allow them to cool before using a spice grinder to ground them into a coarse powder.
Mango chunks, asafoetida, red chili powder, turmeric powder, mustard-fenugreek powder, fennel seeds, and nigella seeds (if using) should all be combined in a mixing dish. Stir everything thoroughly.
In a pan, heat the mustard oil until it begins to smoke. Once the heat is off, let it to cool down to room temperature. This process aids in getting rid of the raw mustard oil's strong odor.
Add the oil to the mango mixture after it has cooled. Stir everything well.
Pour the mixture into a dry, clean glass jar. To avoid spoiling, make sure the jar and any used utensils are dry.
Before using, let the pickle marinade for at least a week in the jar with a tight-fitting cover. To make sure the spices are evenly distributed, shake the jar once a day.
After a week, the mango pickle will be ready to eat, and its flavor will keep evolving.

Note: To prevent any contamination that can cause spoiling, use dry, clean utensils for the entire operation. In addition, taste and adjust the salt and spice amounts to suit your tastes.