Ingredients
1
Wash, dry, and cut raw mangoes into
small pieces. Mix mangoes with salt and turmeric, then set aside in a
covered bowl for 1 or 2 days. Dry roast fennel, mustard, and fenugreek
seeds for 1–2 minutes.
Coarsely crush the roasted spices and
mix with red chili powder, kalonji and asafoetida. Add the spice mix to
the mango pieces and stir well to coat.
Heat mustard oil till it smokes, cool
slightly, and pour over the mango mixture. Mix everything thoroughly and
store in a clean, dry glass jar.
Keep the jar in sunlight for 3–5 days, stirring once daily.
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