How to make it

  • Mix mango cubes, jaggery , salt and heat it till mango cubes are partially cooked and jaggery is melted. Turn off the heat.
  • Meanwhile heat oil in a pan, add mustard seeds, fry for 10 seconds, add fenugreek seeds and asafoetida, roast till golden.
  • Grind the above mixture with red peppers and mix it to the mango cubes.
  • Allow to cool and refrigerate in an air-tight container.
  • It can be had anytime. It lasts for about 3 weeks.

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