2 cups Mangoes, raw, lightly skinned, chopped
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Sesame (til) oil
3 tbsp (45 ml) 1 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
2 Dry red chillies (sookhi la] mirch), each cut into 3 pieces
a few Curry leaves (kadhi patta)
1 cup (200 ml) 7 fl oz Salt water, boiled, cooled
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Sesame (til) oil
3 tbsp (45 ml) 1 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
2 Dry red chillies (sookhi la] mirch), each cut into 3 pieces
a few Curry leaves (kadhi patta)
1 cup (200 ml) 7 fl oz Salt water, boiled, cooled
Grind to a paste with a little salt water:
3 tbsp Dry red chillies (sookhi lal mirch), broiled, powdered
1/2 tsp Turmeric (haldi) powder
1/2 tsp (2 1/2 g) Asafoetida (hing), fried, powdered
1/2 tsp Turmeric (haldi) powder
1/2 tsp (2 1/2 g) Asafoetida (hing), fried, powdered
method
1. Apply salt to the mangoes and keep aside for 6 hours. Then drain the sour liquid from the mango.
2. Heat both the oils in a pan; add mustard seeds, fenugreek seeds, dry red chillies, and curry leaves. When the seeds start spluttering, add the ground paste and fry on low heat.
3. Add salt water and bring to the boil. Remove from heat and keep aside to cool.
4. When cooled, add the mangoes and mix well. Store in airtight jars.
2. Heat both the oils in a pan; add mustard seeds, fenugreek seeds, dry red chillies, and curry leaves. When the seeds start spluttering, add the ground paste and fry on low heat.
3. Add salt water and bring to the boil. Remove from heat and keep aside to cool.
4. When cooled, add the mangoes and mix well. Store in airtight jars.
serving amount
serves: 6 - 8
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