A Bengali style Spicy, Sweet & Sour Raw Mango Pickle / Kacha Amer Tok Jhal Misti Achar that you don't need to keep in the sunlight to mature. This cooked pickle stays well upto 1 year at room temperature and tastes great every time. :)
In a large bowl add plenty of water and 1 tsp of salt. Now peel and cut the raw mangoes into ½” cubes and transfer to the salt water. As you go with the chopping of mangoes keep adding them into the salt-water.
Take out the cubed mangoes from water, make it sure that you drained the water well from the mango pieces, or else you can keep them in a strainer for some time to drain out the water completely.
Heat oil in a deep frying pan/kadai. Temper with the spices mentioned For tempering. Keep the heat low-medium so that the spices don’t get burnt.
Add the mango pieces, salt and turmeric powder. Mix well, and keep cooking uncovered.
When the mangoes start to soften add the jaggery powder (read notes).
Mix well until the jaggery powder dissolves well with the mangoes, turn off the heat.
At this stage keep the pickle pan covered with a lid slightly open from the side. The pickle needs to be kept like this for the next 8 hours or overnight. The extra water from the mangoes get released during this time.
In a pan dry fry (roast) the spices mentioned For Roasted Spice powder/Bhaja Moshla over low heat. Cool the spices completely, and blitz to a powder by using a food processor. Keep aside for later use.
After 8 hours, heat the Pickle pan again, stir gently and let the moisture evaporates for the next 2-3 minutes. Do this on medium heat.
Add vinegar and Roasted Spice powder/Bhaja Moshla, mix well, remove from the heat.
Cool the pickle completely in the pan itself at room temperature. Store the pickle in a glass container.
As the spices settle with the mangoes, this pickle starts to taste great after 4-5 days of making it.