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10 December 2012,00:58 by

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Makes :
4 Large Jars

Preparation Time :
1 hour

Cooking Time :
20 minutes

Preparation Method :

  • Dry roast methi and powder for 1 teaspoon Roast asafoetida in 1 teaspoon of oil and powder or, roast the powdered asafoetida and keep aside.
  • Powder 4 teaspoons of mustard seeds and keep aside.
  • Peel skin of mangoes. Grate them or chop into small pieces and mash in blender.
  • Heat half a teaspoon of oil and allow the mustard seeds to splutter. Add the turmeric powder and the mangoes and stir. Close lid. In a couple of minutes open and stir again.
  • Add the mustard powder, chilly powder, asafoetida, methi powder and salt. Mix well, and add the oil. Cool and store in a bottle.


  • 12 Mangoes medium-sized 
  • 200 grams Chilly powder 
  • 2 teaspoon Methi 
  • 1 teaspoon Mustard seeds 
  • Asafoetida lemon-sized 
  • 400 grams Salt 
  • 1 teaspoon Turmeric powder 
  • 400 ml Gingely Oil

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