Updated: May 6, 2020
500 grams Small Raw Mango
¾ cup Corn Oil
¼ cup Fenugreek Seeds
1½ tbsp Split Mustard Seeds (Rai Na Kuria)
1 tbsp Crushed Black Pepper Corns
1 tbsp Fennel Seeds
2 tbsp Khatti Keri Masala
1 tbsp Kashmiri Chilli Powder
½ tbsp Red Chilli Powder
1 tbsp Turmeric Powder
½ tsp Asafoetida (Hing)
1½ tbsp Salt
Wash the mangos clean and dry. Cut them into small cubes about 1cm and put them in a bowl.
Add ½ tbsp turmeric and 1 tbsp salt, mix well and keep it overnight.
Take the fenugreek seeds in a small bowl and soak them overnight as well.
Next day, sieve the mangos excess water and pour it in the fenugreek seeds and live it for 1 hour.
By this time the mangos are dry, after an hour sieve the fenugreek seeds and keep aside for 10 minutes.
Heat the corn oil till it is smoking hot and then let it cool down to room temperature.
Add the split mustard seeds, black pepper, fennel seeds, khatti keri masala, kashmiri chilli powder, red chilli powder, turmeric powder, asafoetida and ½ tbsp salt.
Add this to the oil, then mix it well and keep aside for 15 minutes to let the masala infuse into the oil.
Put the mangos and fenugreek seeds in and mix well, keep this overnight, stirring every 3 hours in a day.
Transfer it to the glass jar and refrigerate.