This version of mango pickles (aam ka achaar) is from the northern state of uttar pradesh and is often eaten with stuffed parathas bread and yogurt. It's important to use green mangos, not ripe, orange mangos for this recipe. And while the process is relatively simple, you'll need to allow three weeks total for the mango pickles to sit in the sun. The resulting pickles are fragrant, spicy, and savory. One of the seeds listed in this recipe is kalonji or nigella seeds. This little black spice brings a unique flavor to a dish as well as many health benefits. Look for nigella seeds in indian and middle eastern markets.