Ingredients:

• 10 – ripe, small raival mangoes
• 1 bowl – grated fresh Coconut
• 1 tsp – Mustard Seeds
• 4-5 – Dried red chillies
• A pinch of Asafoetida
• Oil as required
• Salt and Jaggery as per taste

Method:

1. Wash mangoes, peel them and extract pulp.
2. Grind mustard seeds, grated coconut and chillies to a fine paste and add it to the mango pulp.
3. Bring the mixture to a boil and add jaggery and salt as per the sourness of the mangoes for a sweet, sour and hot flavour.
4. Heat oil. Put in a pinch of asafoetida and mustard seeds.
5. When the mustard seeds splutter, pour in the mango mixture.
6. Simmer for a couple of minutes.
7. Serve with rotis or parathas.
8. This preparation can be kept in the refrigerator for a week.

Recipe courtesy of Rehana Khatri