INGREDIENTS:
25 fresh green mangoes (large and fleshy)
½ kilo chilli
125 gms. mustard kernels
25 gms. garlic (peeled)
125 gms. ginger
8 2 cm pieces turmeric
1 teaspoon methe seeds roasted and powdered
1 bottle gingelly oil
½ bottle vinegar
2 teaspoon sugar
2 cups of table salt
½ Poon mustard for seasoning
½ teaspoon methe
METHOD:
1. Peel the mangoes and slice them into finger size pieces. Rub with salt and keep for 2 days. On the 3rd day, take mango pieces out of the salt water and dry in sunlight for a whole day. Put them back into the salt in the evening.
2. Select chilli with good red colour. Dry in sunlight well for 1 or 2 days. Remove seeds and powder. Powder turmeric also.
3. Heat oil well and season with methe and mustard. Add garlic and ginger and fry for 5 minutes. Add powdered turmeric. Then add vinegar. Bring to boil. Add chilli and methe powder. Mix well. Last of all add mustard kernels and remove from fire.
4. When the masala is slightly cool add the mango with sugar. Mix well. Under no circumstances should the mango be cooked.