Since childhood I have seen my mom making mango pickles during the mango season in the summers, the typical panjabi way of making pickles.We use to see earthenware jars full of raw mango pickles outside the house in the varandhas maturing in the sun and all the aunties including my mom use to be seriously involved in ensuring the pickles are not touched or disturbed from where the jars used to be placed in the sunlight by any of the kids playing in the varandhas. Those were sweet memories of childhood and now coming back to the khatta theekha chatpatta masaledaar aam ka instant aachar … Here I go 
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Ingredients –
- Raw Mangoes (Kairi) – 500 grms cut into medium-sized cubes with skin
- Fenugreek seeds (methi dana) – 1 teaspoon
- Mustard Seeds (rai) – 4 teaspoons
- Fennel Seeds (sauf) – 6 teaspoon
- Coriander Powder (dhaniya)- 4 teaspoons
- Turmeric Powder (Haldi) – 2 teaspoons
- Red chilli Powder – 3-4 teaspoons
- Salt – 5 teaspoons
- Mustard Oil – 4 tablespoons
- White Vinegar (sirka) – 2 tablespoons
- Nigella (Kalonji) Seeds – 1 teaspoon
Method –
Wash, clean, dry and then chop the raw mangoes into small cubes with the skin. Now grind mustard seeds and fenugreek seeds together and mix them with the rest of the dry masala in a big utensil. Put oil in the mixed masala, after pouring the oil mix it well to make a masala paste. Add mango pieces to the masala paste and mix again. Leave it for 4 hours and your instant fresh mango pickle is ready to serve.
Enjoy!!
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