Aam ki Kalonji

Heat mustard oil until it reaches smoking point, then cool slightly. Add kalonji and fennel seeds—let them crackle.

Add chopped raw mango pieces and mix well. Add turmeric, salt, and red chili powder.

Cook on low flame for 5–7 minutes till mango softens slightly. Add jaggery/sugar if you want a sweet-tangy flavor.

Turn off heat, add vinegar/lemon juice, and let it cool. Store in a clean, airtight jar. It keeps well for several days refrigerated.