50 under-ripe mangoes
6 cups salt
4 tblsp turmeric
1 cup oil
1 tsp asafoetida
2 tsp turmeric
2 tblsp fenugreek
10 tblsp mustard seeds
10-15 tblsp chilli powder
Peel and cube the mangoes. Mix with salt and turmeric, Cover with a heavy weight and leave for 3 days, stirring the mixture daily.
Heat the oil and fry the asafoetida, turmeric and fenugreek. Remove spices
and set aside and when cool grind to a fine powder.
Add 5 tblsp of the mustard seed to the pan. When the seed begin to pop,
remove from the heat and allow to cool.
Dry roast the remaining mustard seeds and then grind them.
Mix all the spices together with the chilli powder.
Drain the mangoes from the water that has collected, mix well with the
spices and bottle.
Can be eaten after a week or so.
Posted By: Neeta, Singapore.