Naga Spicy raw mango pickle

"Wash the raw mangoes thoroughly. No need to peel the skin. Cut through the center, remove the seed, and chop the mangoes into small pieces as you prefer. Soak the pieces in a large bowl of water for 15–20 minutes. Then drain and rinse again. Spread the mangoes on a dry tray and place under the sun until the moisture dries out completely."
"In a dry pan, add fennel seeds, black mustard seeds, dried red chilies, black cumin seeds, and panch foron (Bengali five spice). Dry roast until fragrant, then let them cool. Blend the roasted spices into a fine powder."
Add garlic paste, turmeric powder, and white vinegar to the blended spice powder. Mix well to form a thick paste — this will be the flavor base of your pickle.
"Heat mustard oil in a large pan. Once the oil is hot, add the prepared spice paste. Then add chopped naga chilies and stir everything over medium heat for about 10 minutes until well cooked and aromatic."
"Now add the sun-dried mango pieces into the spiced oil. Sprinkle salt to taste. After a few minutes, add sugar and mix everything thoroughly so each mango piece is coated with the spiced mixture."
"Keep the heat on medium and simmer the pickle covered for about 40 minutes. You don’t need to add any water — the mangoes will release enough liquid to cook through."
"After 40–50 minutes, check the texture. If the mangoes are soft, use a wooden stick or spoon to gently break a few pieces. This helps the spices seep deep inside. Adjust salt and sugar if needed, and cook for a few more minutes to finish."

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Instructions

"In a dry pan, add fennel seeds, black mustard seeds, dried red chilies, black cumin seeds, and panch foron (Bengali five spice). Dry roast until fragrant, then let them cool. Blend the roasted spices into a fine powder."

Add garlic paste, turmeric powder, and white vinegar to the blended spice powder. Mix well to form a thick paste — this will be the flavor base of your pickle.

"Heat mustard oil in a large pan. Once the oil is hot, add the prepared spice paste. Then add chopped naga chilies and stir everything over medium heat for about 10 minutes until well cooked and aromatic."

"Now add the sun-dried mango pieces into the spiced oil. Sprinkle salt to taste. After a few minutes, add sugar and mix everything thoroughly so each mango piece is coated with the spiced mixture."

"Keep the heat on medium and simmer the pickle covered for about 40 minutes. You don’t need to add any water — the mangoes will release enough liquid to cook through."

"After 40–50 minutes, check the texture. If the mangoes are soft, use a wooden stick or spoon to gently break a few pieces. This helps the spices seep deep inside. Adjust salt and sugar if needed, and cook for a few more minutes to finish."