|Mangoes||4 Medium (Seeds Not Yet Formed)|
|Chilly||1 1⁄2 Tablespoon (Or To Taste)|
|Turmeric powder||1 Teaspoon|
|Fenugreek seeds||1 1⁄2 Teaspoon|
|Asafoetida||1 Dash (Or Use 1 Small Asafeotida Cake)|
|Salt||2 Tablespoon (Or To Taste)|
1. Wash, wipe dry and cut the mangoes (with their skins) into small pieces, discarding the seeds.
2. In 2 teaspoons of oil fry the asafoetida and fenugreek seeds, powder, and set aside.
3. In a large steel bowl put in the mango pieces, add salt, and mix. Put the turmeric and chilly powders in the centre of the pieces.
4. Heat the oil, add the mustard and when done and while the oil is still hot, pour it over the chilly-turmeric powders. Sprinkle the fenugreek-asafoetida powder and mix thoroughly.
5. Cool and bottle.