Saturday, July 14, 2012


  1. Raw mango ( Chopped)- 3 cups
  2. Kashmiri chili powder- 5 to 6 tbsp( or according to taste- see note)
  3. Turmeric powder-1 tsp
  4. Asafoetida powder-1/2 tsp
  5. Fenugreek powder-1/4 tsp
  6. Mustard seeds- 1 tsp
  7. Fenugreek seeds-1/2 tsp
  8. Kurryleaves- 2 sprigs
  9. Oil-3 to 4 tbsp
  10. Salt to taste
  11. Vinegar-1/8 cup (more if required)


  • Combine together chopped mango,kashmiri chili powder,turmeric powder,asafoetida , fenugreek powder and salt to taste.Mix well and keep aside for 10 to 15 minutes.
  • Heat oil in a pan and add mustard seeds and let it splutter,now add fenugreek seeds and curry leaves.Saute for a few seconds.
  • Now reduce the flame to low and add the marinated chopped mango and cook for about 10 to 15 minutes,stirring well in between. ( or until the skin turns greenish brown,see above picture)
  • Switch off the flame and allow it to cool completely.Add vinegar and mix well,adjust salt level if required.
  • Transfer if to a glass jar  with a tight lid.Serve with rice.

*You can add regular red chili powder instead of Kashmiri chili powder,in that case just use 2 to 3 tbsp   or according to taste.

No comments:

Post a Comment