From my early teens until I was around 18, I remember finishing every meal with a small bowl of spicy aamer aachar (mango pickle), which my nanny made jars and jars of every year. Wedges of green mango were marinated in mustard oil with a range of pickling spices, including fenugreek, mustard seeds, chilli, and salt. Wedges of green mango are marinated in mustard oil with a range of pickling spices, including fenugreek, mustard seeds, chilli, and salt. (Photo: Photo by Ujjwal Jajoo on Unsplash) Wedges of green mango are marinated in mustard oil with a range of pickling spices, including fenugreek, mustard seeds, chilli, and salt. The main difference between pickles is that local fruits or vegetables are used, and mustard oil is used in the North and East.