Mango pickle, also known as mango achar, is a pantry staple in India and a quick way to break up the monotony of daily meals. Dal chawal is unquestionably comfort food; serve with a side of tongue-tingling raw mango pickle, and you’ve got yourself a winner of a supper.

Ingredients:

• 1-kilogram raw mango, peeled, deseeded, and chopped into 1-inch x ½-inch pieces to yield 500 grams raw mango
• 3 teaspoons salt, divided use
• 2 teaspoons black mustard seeds
• 1 tablespoon fennel seeds (saunf), dry roasted till aromatic
• 1 tablespoon fenugreek seeds (methi dana), dry roasted till aromatic
• 1 tablespoon cumin seeds (jeera), dry roasted till aromatic
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 teaspoons red chilli powder, kashmiri
• 1 teaspoon turmeric powder (haldi)
• 3 teaspoons powdered sugar
• 2 tablespoons white vinegar
• 120 ml mustard oil, (about ½ cup) heated till smoking and then cooled to room temperature