Selecting mangoes is as important as preparing the recipe. They have to be hard and sour in taste as it the first point to be noted to preserve the pickle for many days.

In order to increase shelf life, we need to heat oil till smoke comes out. Sesame oil gives a good taste for Aam ka achar.

Next, clean mangoes and cut them into required size (I have used small pieces). Sometimes, after slicing mango there may be black fungus like thing behind the seed. It needs to be cleaned with a clean and dry cloth.

Put Mango slices in a wide vessel and add red chilli powder (pickle chilli powder best suits as it's mild in spice and has good red colour).

Add salt, turmeric powder, mustard powder, jeera powder, fenugreek powder and garlic cloves.

Mix all ingredients and add oil when it's cooled, mix again and keep aside to marinate for 24-48 days with the lid closed.

When you remove the lid, we can observe oil oozing out of the Mango pickle. Also, spice powders give you a look of gravy type.

Note: After 2-3 days you will notice oil rising up. Always note that there should be a layer of oil floating at the top to remain the pickle undamaged for a long period.

Now we can taste the pickle and add a little salt if needed.

Mix well and store in an airtight container. Make sure the jar is moisture free.

Aam ka achar tastes great when accompanied with hot rice and Mudda Pappu recipe.