Aam Anaras Kashundi (Raw Mango and Pineapple Pickle in Mustard)

First point to note is measurement of salt and sugar will vary according to how sweet or sour your green mango is. So you have to trust your instinct and adjust accordingly.

Secondly in my PaanchPhoron I prefer to add some extra saunf/aniseed because that gives it a beautiful aroma.

As you know PaanchPhoron consists of Paanch or Five tempering ingredients : Saunf/aniseed Methi/fenugreek Sarson/Rai/mustard Jeera

Heat some oil and add the PaanchPhoron. Once the seeds start spluttering add the chopped green mango and pineapple. Saute for few seconds. Add the sugar, salt and turmeric powder.

Add 1 cup of water. Cover and cook till the mangoes are soft. Now add the Kashundi and simmer some more. Check the balance of the sweet and salty.

In case you do not have Kashundi then you can use homemade mustard paste. Soak 2 tbsp of mustard seeds in hot water. Grind it to a smooth paste with ½ tsp salt. Since this is raw paste you have to cook it a bit.

So after the Paanch Phoron starts to splutter then add the mustard paste and fry on low heat for a few minutes. Then add the chopped mango and pineapples and follow the recipe.