Punjabi Aam ka Achaar

Wash and dry the mangoes thoroughly. Cut them into small pieces.

In a large bowl, mix the mango pieces with salt, red chilli powder, turmeric powder, kalonji, saunf, and fenugreek seeds.

Heat mustard oil until it reaches smoking point, then let it cool slightly.

Pour the cooled mustard oil over the mango mixture and mix well.

Transfer the pickle to a clean, dry jar. Seal the jar tightly.

Store the jar in a cool, dry place for at least two days to allow the flavors to develop. You can add more mustard oil after two days if you prefer the pickle to be more soaked in oil.