My Dadi’s favourite. I can still feel her company when I have this koocha. The word ‘koocha’ means that which has been pounded.
Toast all the seeds on medium heat until fragrant. Let them cool and pound to a coarse powder.
In a large mixing bowl combine all the ingredients very well. Transfer to a vessel with a wide mouth. Cover the vessel with a clean piece of muslin or cotton cloth.
Allow this pickle to mature under the sun for 2-3 days.Transfer to a regular ceramic or glass pickle jar and secure the lid.
Traditionally, the raw mango is pounded for this, therefore the name koocha.
Always use a dry vessel and dry spoon for taking the pickle out.
Shelf life: 6 months
