Raw Mango cut into cubes- 2 cups
Salt- As required
Dry chilli- 5 nos
Coriander seeds- 2 tbsp
Fenugreek seeds- 1/4 tsp
Asafoetida-one small piece
Bengal Gram- 1 tbsp
Jaggery- 2 tbsp
Turmeric powder- 1/2 tsp
Mustard seeds- 1/4 tsp
Curry leaves- little
Coconut oil- 1 tsp
Method:
In a dry pan add coriander seeds, Bengal gram, dry chillies, fenugreek and asafoetida and fry them well and grind it to a paste.
In a pan add salt and turmeric powder along with the mango pieces with little water and cook it well. Add jaggery and cook till the mangoes become dry. Add the ground paste and when it starts to boil and thicken remove.
Splutter in mustards and curry leaves in coconut oil and mix it with the mangoes and serve.
It serves good with Rice and can be preserved for 3 days.
