Cooking Delights: Grated mango pickle(aam kucha)

Thanks Archana for your expertise!
Ingredients:
Raw mango-1 kg-peeled,grated and stone discarded-600 gms,
Salt-1 and 1/2 tbsp,
Turmeric pwd-1 tsp,
Mustard oil-3/4 cup to 1cup-heated and then cooled,
Mustard pwd-1 tbsp-( yellow or black),
Roasted fennel pwd- 1tbsp,
Roasted whole red chilli pwd - 1 tsp,
Roasted methi or fenugreek pwd -1/4 tsp,
Roasted dry red chilli pwd-1 and 1/2 tsp,
Ajwain or carom seeds -1/2 tsp,
Onion seeds or kalongi or mangrail seeds -1/2 tsp,
Fennel seeds-1/2 tsp,

Note:Roast and grind the spices in more quantity as it can be used in making mango pickle and mango jaggery pickle.
Mustard seeds are not roasted but ground directly,but needs sunlight for few hours if it is kept in the jar for long.
Roast each spice( fennel,dry red chilli,fenugreek seeds) separately and let it cool ,then grind coarsely.
Keep in a jar or wrap in a foil and then keep in plastic bag for later use.

Method:
Clean the jar and utensils in which you plan to use for making the pickle, with soap and hot water.
Wipe it dry with a clean cloth.
Wash the raw mangoes and wipe it dry with a clean cloth.
Heat mustard oil in high heat to remove the rawness and when it hot and as the fumes starts coming out,close the gas.
Keep it aside to cool.
Remove the stem of the mango and peel off the skin.

Using the side which has big hole in the grater,grate the mangoes in a bowl and discard the stone.

Sprinkle 1 and 1/2 tbsp of salt and 1 tsp of turmeric pwd.

With a clean spoon or wooden spoon,mix the salt and turmeric pwd evenly.

Cover with a thin muslin cloth and leave it for two hours in the veranda or sunlight place.

(It is not easy to roast in such small quantity as I have roasted each spice using 5 to 6 tbsp and a handful of dry red chilli-since the pickle is made using only 1 kg of mango,so little quantity is used.
You can roast the spices and grind it and keep the powder in a jar.The same spices will be used in making mango pickle or sweet and sour mango pickle)

Roast fenugreek seeds in a hot tawa for few minute and as you get the roasted aroma,transfer to a plate.
In the same tawa,add fennel seeds and as the colour changes( toss with a spoon),transfer to a plate.
Dry roast the red chillies for few seconds,then transfer to a plate.
Grind coarsely the roasted fennel seeds,fenugreek seeds,dry red chillies and then grind the mustard seeds.
After two hour,the grated mango will leave out some water and will be more soft and mushy.

Add 1 tbsp of mustard pwd,1 tbsp of fennel pwd,1 and 1/4 tsp of red chilli pwd,1/4 tsp of fenugreek pwd,1/2 tsp of ajwain or carom seeds,1/2 tsp of kalonji or onion seeds and 1/2 tsp of fennel seeds.

Mix with a wooden spoon and then add 1/2 cup of mustard oil.

( you can adjust salt)

Mix and then spoon the grated mango mixture to a glass jar.
Level the top and pour 1/4 cup more oil.

The top level should always be coated with oil.(add more if needed)

Keep extra oil,in case you need more to pour.
The pickle will go bad if less oil is used.
Cover with a muslin cloth and keep in the sun for four days.