Mustard Pickle No. 6 (Rai-nu Achar)

A traditional Gujarati pickle recipe that transforms raw mangoes into a tangy, spicy delight using a vinegar base. This 'Rai-nu Achar' features peeled, sun-dried mango slices steeped in a robust blend of split mustard seeds, cumin, garlic, and chili powder. The unique process of sun-drying the salted mangoes ensures a distinct texture that remains firm yet absorbs the sharp, flavorful pickling liquid. Perfect as a long-lasting condiment to accompany Indian meals.

Ingredients

10 pounds Raw mangoes (Peeled, stoned, and cut into 4 slices each. Choose a variety without large fibers.)
4 ounces Split mustard seeds (Rai na kuria) (Originally 'Ratal 0a' (1/4 lb). Ground/split mustard seeds.)
4 ounces Salt (Originally 'Ratal 0a' (1/4 lb).)
4 ounces Garlic (Originally 'Sher 0a' (1/4 Seer). Dried garlic cloves.)
2 ounces Chili powder (Originally '5 tolas'. Use pure chili powder without additives.)
2 ounces Cumin seeds (Originally '1 navtank'. Coarsely crushed.)
6 teaspoons Oil (Mustard, Salad, or Sesame) (Use mustard oil, salad oil, or sweet oil (sesame/peanut).)
5 cups Strong vinegar (Originally '1.5 bottles'. Quantity estimated based on historical bottle size (~24-26oz).)

Instructions

1Peel the raw mangoes, remove the stones, and cut each into four slices. Weigh out 10 pounds of prepared slices. Place the slices in a jar with the salt and let them rest for 24 hours.
2Remove the mango slices from the jar and spread them out in full sunlight. Allow them to dry for 3 to 4 days until they are dehydrated but not completely hard.
3Peel the garlic; keep half of the cloves whole and coarsely crush the other half. In a non-reactive pot (stainless steel or enamel), bring the vinegar to a boil (one bubble) and then let it cool completely.
4Take a small amount of the cooled vinegar and mix the split mustard seeds into it thoroughly. Then, add a little more vinegar along with the chili powder, crushed cumin, prepared garlic (both whole and crushed), and finally the rest of the vinegar. Mix everything together well.
5Place the dried mango slices into a large, wide-mouthed jar. Pour the spiced vinegar mixture over the mangoes. Pour the oil on top. Cover the jar tightly with a lid and tie a cloth over it. Shake or turn the jar occasionally to mix. If the pickle looks dry, add a little more vinegar. The pickle will be ready to eat in 15 days.