Childhood memories of summers are inextricably linked to mangoes. In our childhood home in Kanpur, we had a large mango tree which would yield an enormous quantity of fruit. While it did not live up to the exacting standard of taste expected by the adults in its ripe form, it filled every surface inside the home before it was grated, peeled, cut, and cajoled into a variety of mouth-watering pickles. Summer coincided with a two-month long vacation and all the children were coaxed into helping with the pickling process. I have fond memories of three generations labouring over a perfect pickle in a makeshift kitchen, which could just about accommodate a temporary stove and more people than the kitchen outside.
Peel and grate the raw mango. Coarsely grind the fennel, cloves, pepper, and black cardamom. Add cinnamon powder. Keep aside.
Heat oil. Add jeera, mustard, ajwain, methi, hing, and kalaunji. Add grated mango and fry for 2 minutes. Add half of the rock salt and water; cover and cook until soft (about 20 mins).
Add sugar, mix well, and cook till it reaches the required consistency. Add the chilli powder, haldi, chaat masala and the roughly pounded masalas, salt, and garam masala. Taste to balance flavours.
Switch off the flame and finally add the vinegar. This will stay without refrigeration for 4 to 5 days.
Add the seeds* at the very end and give it a mix.
Room temperature
Keep it refrigerated to last longer. Always use a clean dry spoon to serve. Even a bit of moisture can spoil any pickle.
