ACHAR of MANGOES

Ingredients

• 1 seer (approximately 900 g / 2 lb) of pieces after cutting, plus a few extra for handling green mangoes (Use firm, unripe green mangoes. A seer is a traditional Indian unit roughly equal to 900 g or 2 lb.)
• 1 powa (approximately 225 g / 8 oz) salt (A powa is a quarter of a seer, roughly 225 g or 8 oz. This salt is used for the initial drying stage.)
• 1 chhatak (approximately 58 g / 2 oz) chilli powder (A chhatak is a traditional Indian unit roughly equal to 58 g or 2 oz. Use finely ground dried red chilli powder.)
• 1 chhatak (approximately 58 g / 2 oz) mustard powder (Finely ground mustard seed powder. Yellow or brown mustard both work.)
• 1 chhatak (approximately 58 g / 2 oz) salt (This second measure of salt is added at the spicing stage, separate from the drying salt.)
• 0 enough to saturate the mango pieces mustard oil (Add mustard oil gradually until every piece of mango is thoroughly coated and no dry powder remains. Approximately 120–240 ml (½ to 1 cup) as a guide, but add only as much as needed.)
• 0 enough to smear over the mango pieces salt (for the sugar variation) (Used only in the sugar variation. Smear lightly over the cut mango surfaces before sun-drying.)
• 0 to taste chilli powder (for the sugar variation) (Used only in the sugar variation. The original text does not specify a quantity; use a similar amount to the savoury version as a guide.)
• 0 to taste pepper (for the sugar variation) (Used only in the sugar variation. The original text does not specify a quantity.)
• 0 enough to saturate the mango pieces treacle or concentrated syrup of sugar (for the sugar variation) (Used only in the sugar variation. Add enough treacle or thick sugar syrup until every mango piece is well coated.)

Instructions

1. 1Wash the green mangoes thoroughly under cold running water. Using a sharp knife and a stable chopping board, snap or cut off the stalks from each mango. Then cut each mango in half lengthways through the centre.
2. 2Use a spoon or the tip of your knife to scoop out and discard the seed (stone) from each mango half. You should be left with clean mango pieces.
3. 3Weigh out 1 seer (approximately 900 g / 2 lb) of the mango pieces. Place them in a large bowl and add 1 powa (approximately 225 g / 8 oz) of salt. Toss well so all the pieces are evenly coated. Spread the salted mango pieces out in a single layer on a clean tray or large plate. Place them in direct sunlight and leave them to dry perfectly — this means until the flesh is visibly shrunken, dry to the touch, and most of the moisture has been drawn out by the salt and sun. This will take at least 1–2 full days of strong sun. Bring the tray indoors overnight to avoid moisture and dew, and return it to the sun each morning.
4. 4Once the mango pieces are perfectly dry, place them in a large clean bowl. Add 1 chhatak (approximately 58 g / 2 oz) each of chilli powder, mustard powder, and salt. Toss the mango pieces thoroughly to coat them evenly in the spice mixture. Then pour in mustard oil a little at a time, tossing as you go, until every piece is thoroughly saturated — coated all over with no dry powder remaining. The amount of oil needed will vary; add it gradually until the mixture is glossy and moist throughout.
5. 5Transfer the spiced mango mixture into a clean, dry, airtight jar. Press the pieces down so there are no large air pockets, and make sure the oil covers the mango pieces as much as possible. Seal the jar tightly.
6. 6Place the sealed airtight jar in direct sunlight every day for several days — typically 5 to 7 days of good sun is needed for the pickle to mature and develop its full flavour. Bring the jar indoors each evening. Give the jar a gentle shake or turn it upside down and back each day to redistribute the oil and spices. The pickle is ready when the mango pieces have softened slightly and absorbed the flavours of the spices and oil.
7. 7NOTE: Steps 7 through 10 describe the sugar variation of this pickle. If making the savoury mustard oil version, stop at step 6. For the sugar variation: cut the mangoes in halves and remove the seeds as in steps 1 and 2. Smear the cut surfaces of each mango half with salt, coating them lightly all over. Spread the salted mango halves on a clean tray and dry them in direct sunlight as described in step 3, until perfectly dry. Bring indoors overnight and return to the sun each morning.
8. 8Once the mango pieces are perfectly dry, place them in a large clean bowl. Add chilli powder and pepper to taste, tossing the mango pieces to coat them evenly. Then pour in treacle or concentrated sugar syrup a little at a time, folding gently as you go, until every piece is thoroughly saturated and coated all over. The mixture should be sticky and glossy throughout with no dry spots.
9. 9Transfer the sweet spiced mango mixture into a clean, dry, airtight jar. Press the pieces down firmly and ensure the treacle or sugar syrup surrounds the mango pieces as much as possible. Seal the jar tightly.
10. 10Place the sealed airtight jar in direct sunlight every day for several days — typically 5 to 7 days. Bring the jar indoors each evening. Gently invert and turn the jar each day to redistribute the syrup and spices evenly around the mango pieces. The pickle is ready when the mango pieces have softened and absorbed the sweet spiced syrup.