Dogri Aam Achar

Raw mango pickle in mustard oil — kairi (raw green mango) cut into wedges and preserved in mustard oil with fenugreek seeds, dried red chilli, mustard seeds, and turmeric. Made in summer and eaten through the year. The Dogri version uses the local small Jammu mangoes and is noticeably more tart and less sweet than Punjabi mango pickles, with a prominent mustard oil note.