Step 1

Firstly wash and wipe dry the raw unripe green mangoes.

Step 2

Peel the skin and chop the mangoes into bite-sized pieces or small pieces. Discard the seeds

Step 3

Collect these in a steel or ceramic bowl.

Step 4

Now add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery.
 Mix well.

Step 5

The jaggery will melt and the whole mixture will look watery.

Step 6

Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle.

Step 7

Instead of drying in the sun you can also just cook everything together till most of the water evaporates and you get a sticky consistency in the sugar syrup.

Step 8

Store aam ka achar in a clean or sterilized jar.

Step 9

Keep the pickle in a cool dark place or keep in the refrigerator.

Step 10

Enjoy the sweet and sour mango pickle just plain or with your meals.