Ingredients:

• sour mangoes – 2.5 kg
• Fenugreek – 50 gm
• Gingelly oil – 250 gm
• salt – 250 gm
• chilli powder – 300 gm
• Turmeric powder – 1 tbsp
• asafetida powder – 1 tbsp

Method:

1. Cut mangoes into thin slices or grate them.
2. Crush the fenugreek seeds.
3. Heat one and a half of the oil and cook the mangoes in it till soft, for about 10 minutes.
4. Add salt, chilli powder and continue to cook and stir for another 10-15 minutes.
5. Add asafoetida and fenugreek powder, remaining oil and cook on slow fire for 10 more minutes.
6. Cool and store in jars. It is ready to use. Will keep well for 2 months or longer in fridge.