Raw (Unripe) mango - 5 small (preferably sour)Venthayam (fenugreek)- 1 tspTurmeric Powder - 1/4 tspAsofoetida - a pinchChilly Powder - 1/4 cupSalt - 1/4 cupGhee - 2 tbspMustard Seeds - 1/2 tspCut the mango into small pieces. Fry the venthayam and asafetida in some ghee and dry grind into a coarse powder. Heat up the remaining oil and fry the mustard. When they are spluttered, add the chilly powder and the prepared powder. Remove from the heat / fire and let it cool down for a couple of minutes. Add the cut mango pieces and salt and mix well. Transfer to a clean dry container. This is best used within a week of preparation.
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