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“In mango season we used to make this quick ready masala mango. It's a good appetizer and increases the taste of food. It's kind of a pickle.”
48hrs 15mins

Ingredients Nutrition


  1. Wash raw mangoes.cut them into pieces.
  2. Marinate with 10g salt and 10g turmeric powder.
  3. Keep in the sun for two days.
  4. Roast fenugreek seeds.
  5. Coarsely grind chilies, fennel, nigella (kalonji), fenugreek seeds and mustard seeds .
  6. Heat 4 tblsp mustard oil in a thick bottomed pan till smoke comes out.
  7. Now, add all dry coarsely groun masala (spices).
  8. Stir for a while on low flame .
  9. Add sun dry raw mangoes pieces; mix well till mango pieces get little soft.
  10. Take it off the flame and let it cool.
  11. Fill into a sterilized jar.
  12. If needed, pour more warmed and cooled mustard oil so that it covers the mango pieces completely.
  13. In two days it will ready to eat and lasts longer.

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