Mango Kusandi Pickle

This traditional Gujarati-Parsi pickle, known as Kusandi, transforms tart raw mangoes into a rich, savory preserve using a unique cooked method. Thick mango slices are cured and then simmered in pungent mustard oil with a robust paste of tamarind, Goa red chilies, ginger, and garlic, creating a complex balance of sour, spicy, and salty flavors. The result is a tender, melt-in-the-mouth pickle that serves as the perfect bold accompaniment to simple rice dishes or flatbreads.

Ingredients

4 pounds Raw mangoes (peeled and thickly sliced) (Originally '4 Sher'. Use firm, unripe mangoes without the stone/fiber.)
12 ounces Salt (Originally '0.75 Ratal' (approx 3/4 lb). Used for curing and seasoning.)
8 ounces Tamarind (seeds removed) (Originally '0.5 Sher' (1/2 lb). Use fresh tamarind pulp.)
2 ounces Dried red chilies (Originally '1 Navtank'. Specifies Goa red chilies.)
2 ounces Fresh ginger (Originally '1 Navtank'.)
2 ounces Garlic cloves (Originally '1 Navtank'.)
2 ounces Whole mustard seeds (Originally '1 Navtank'.)
3 cups Mustard oil (Originally '1 bottle'. Essential for authentic flavor and preservation.)

Instructions

1Reserve approximately 1 tablespoon (1 tola) of the salt and set it aside for the spice paste. Take the remaining salt and mix it thoroughly with the thick raw mango slices. Pack the salted mangoes into a jar and let them sit for 12 hours to draw out moisture.
2After 12 hours, remove the mango slices and place them in a clean basket or colander to drain. Cover the mangoes with a clean banana leaf (or parchment paper). Place a plate or saucer that fits inside the basket directly onto the mangoes and place a heavy weight on top. Let this sit for 2 hours to press out excess liquid.
3While the mangoes are pressing, prepare the masala. On a clean, dry stone slab (or in a food processor/blender), grind the tamarind, dried red chilies, ginger, garlic, mustard seeds, and the reserved 1 tablespoon of salt into a fine paste. Ensure the equipment is completely dry.
4In a stainless steel pot (originally a tinned vessel), pour 2 parts (about 2 cups) of the mustard oil, keeping 1 part (about 1 cup) reserved for later. Add the spice paste and the drained mango chips to the oil. Cook over a low flame, stirring constantly with a wooden spoon. Simmer for 15 minutes.
5Remove the pot from the heat and allow the pickle to cool completely. Once cool, fill wide-mouthed glass jars or bottles, leaving some headspace. Pour the reserved 1 part (1 cup) of mustard oil over the top of the pickle in each jar to seal it from air. Cork or cap the bottles tightly.