Ingredients:-
- Tender mango with small stems-1 Kg,
- Cleansed sea salt 1/2 kg,
- Red chilly powder 400 gms,
- mustard powder-250gm,
- Gingelly oil 300ml,
- Asafoetida -25gm,
- Water – boiled and chilled.
Utensils and other items :
- China bowl with lid,
- Clean white cloth,
- Shell of 4 or 5 raw cashew.
- Big steel vessel enough to mix,
- Wooden spatula,
- 1 glass or steel bowl extra.
Preparation :
- Remove stems and wash mangoes.
- Wipe out water.
- Layer mango and salt in the china bowl.
- Close and keep for 10 days. (water will ooze out automatically and mangoes will shrink)
- Heat oil in a pan and add asafoetida.
- Fry slowly till it gets dark brown (almost burned look).
- Remove the asafoetida and cool the oil.
- Keep aside.
- Now take out the bowl and separate mango and water.
- Mix chilly powder and mustard powder in the separated water.
- While mixing see the consistency is not too thin.
- So add water slowly.
- Now add the mangoes.
- Mix well and transfer to the bowl again.
- Never touch with hands.
- The filled mixture should be almost full in the bowl.
- Cut a piece of cloth and put on the top, covering the mixture completely.
- Pour the oil. Place the cashew shells above it and close the lid.
- Cover again with two or three layers of cloth and tie it tightly.
- Keep in a cool dark place.
- Do not refrigerate.
- This will be ready by 3 months and if not opened will remain for more than 3 years.
- Note:while choosing mangoes see the tender mangoes are of size not exceeding that of a date and are very sour & sappy.
- Chilli should be dried WELL removing stems and seeds