Ingredients

• 5 kg - raw, fleshy mangoes
• 1/2 kg - coriander seeds
• 200 g - chilli powder
• 1 kg - mustard oil
• 1/2 kg - garlic, crushed
• 200 g - nigella seeds
• 100 g - cumin seeds
• 1 1/2 tsp - asafetida powder
• 300 g - salt

How to Make Aam Kali

• Broil coriander, nigella and cumin seeds separately and then powder them.
• Soak mangoes overnight. Drain away the water, wipe and peel them.
• Cut into strips and dry in the sun for 5 to 6 days.
• Combine all the ingredients and add to the dried mango pieces and dip them in oil.
• This is a dry pickle, ideal for picnics and for those who carry their lunch with them.