Fresh Indian green mango pickle (Aam ka achar)

1. Wash the green mangoes and dry them thoroughly: water is the enemy of pickle, so make sure every utensil is completely dry. Cut them, skin on and including the stone area, into pieces of about 2 cm, discarding the hard stone.

2. Toss the mango pieces in a bowl with the salt and turmeric, cover and refrigerate for a day. The next day pour off the liquid that has come out and pat the pieces thoroughly dry with clean kitchen paper.

3. Dry-roast the mustard, fenugreek and fennel seeds in a frying pan for 1-2 minutes until fragrant, then let them cool and crush coarsely in a mortar.

4. Use mustard oil suitable for consumption and sold as food. Heat it according to its label without letting it smoke, then take it off the heat and let it cool to lukewarm. Stir in the nigella, asafoetida, chilli powder and crushed spices.

5. Toss the mango pieces thoroughly with the spiced oil and pack into a clean, dry jar so that the oil covers them.

6. Seal, refrigerate immediately and let the flavours meld overnight. Eat within two days; this is a fresh, refrigerated version of traditional preserved achar. Serve just a little at each meal, with rice, dal and paratha.

Tip: Almost every family in India has its own achar recipe, put up each summer in green mango season. If you can't get mustard oil, you can use a neutral oil, but the characteristic pungent tang will be milder.