Updated: May 28
500 grams Small Raw Mango
½ cup Corn Oil
⅓ cup Fenugreek Seeds
2 tbsp Split Mustard Seeds (Rai Na Kuria)
½ tbsp Crushed Black Pepper Corns
1 tbsp Fennel Seeds
2½ tbsp Khatti Keri Masala
1 tbsp Kashmiri Chilli Powder
½ tbsp Red Chilli Powder
1 tbsp Turmeric Powder
½ tsp Asafoetida (Hing)
1 tbsp Salt + ½ tsp
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.
The next day, sieve the mango’s excess water, pour it into the fenugreek seeds, and leave it for 1 hour.
By this time, the mangos are dry; after an hour, sieve the fenugreek seeds and keep them aside for 10 minutes.
Heat the corn oil until it is smoking hot, 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 tsp salt.
Add this to the oil, 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 a day.
Transfer it to the glass jar and refrigerate.