Recipe Options


Ingredients
sour mangoes - 2 ½ kg
fenugreek - 50 gm
gingily oil - 250 gm
salt - 250 gm
chilli powder - 300 gm
turmeric powder - 1 tbsp
asafetida powder - 1 tbsp

Method
Cut mangoes into thin slices or grate them.
Crush the fenugreek seeds.
Heat ΒΌ of the oil and cook the mangoes in it till soft, for about 10 minutes.
Add salt, chili powder and continue to cook stirring for another 10-15 minutes.
Add asafetida and fenugreek powder, remaining oil and cook on slow fire for 10 more minutes.
Cool and store in jars. It is ready to use.
Will keep well for 2 months or longer in frig.