Ingredients
50 under-ripe mangoes
6 cups salt
4 Tsp turmeric
1 cup oil
1 tsp asafoetida
2 tsp turmeric
2 Tsp fenugreek
10 Tsp mustard seeds
10-15 Tsp chili powder
Method
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 Tsp 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 chili 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.