Achar

Method

Heat the mustard oil in a large, heavy-bottomed pan until it begins to smoke slightly, then remove from heat and allow to cool for ten minutes. Toast the fenugreek, fennel, mustard and nigella seeds separately in a dry pan until fragrant, then grind coarsely in a pestle and mortar. In the cooled oil, temper the dried red chillies and asafoetida, then add the crushed garlic and ginger, stirring well. Add the diced mangoes along with the salt and ground spice mixture, stirring thoroughly to combine. Return to a low heat and cook gently for 8-10 minutes, stirring occasionally, until the mangoes are slightly softened but still retain their shape. Allow the achar to cool completely, then transfer to sterilised glass jars, ensuring the oil covers the mixture. Seal tightly and store in a cool, dark place for at least two weeks before consuming, allowing the flavours to develop.