Mangoes 5 kg
Red chilli powder 250 gm
Mustard seed 250 gm
Fenugreek seeds 2 tbsp
Salt 1 kg
Garlic 2 pods
Turmeric powder 2 tbsp
Asafetida seeds 1/2 tsp
Ground nut oil 1 1/2
Cut the mangoes into small pieces and smear salt. Put in a big basin and
cover. Put a weight on the lid a reasonable pressure should be exerted
so that the water is drained. Leave for 2 days. Lift the lid and weight
and shake the mangoes to mix well and leave for about 20 minutes. Drain
out all the water. Heat oil till it smokes. Take off from the fire and
leave for a few minutes. Add asafetida powder and ground garlic. Keep aside.
On a griddle, lightly roast the fenugreek seeds. Add the mustard seeds
and roast both together, till brown. Grind them coarsely. Mix the red chilli
powder, the half ground roasted mustard and fenugreek seeds. Rub these
ingredients on the mango pieces. Add turmeric powder and the remaining
salt. Put into sterilized jars. Heat the oil and when cool, pour over mangoes.
Leave in the sun for at least 2 or 3 hours. Shake well everyday. Ready
to serve within a week.