Ingredients:

  • 2 medium-sized raw mangoes (about 1 pound/450g), peeled and cubed
  • 1 tablespoon salt (15g)
  • 1 teaspoon turmeric powder (5g)
  • 1 tablespoon mustard seeds (15g)
  • 1 tablespoon fenugreek seeds (15g)
  • 1 tablespoon coriander seeds (15g)
  • 1 tablespoon chili powder (15g)
  • 1 tablespoon tamarind paste (15g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 teaspoon sugar (5g)

Instructions:

  1. Peel and cube the raw mangoes, place them in a large mixing bowl, and sprinkle with salt and turmeric powder. Mix well and set aside for 15 minutes.
  2. In a dry pan over medium heat, toast mustard seeds, fenugreek seeds, and coriander seeds until fragrant (approx. 3-4 minutes). Allow to cool.
  3. Grind the toasted spices using a spice grinder or mortar and pestle until they reach a coarse powder.
  4. Add the ground spices, chili powder, tamarind paste, sugar, and oil to the mango bowl. Mix until the mango is well-coated.
  5. Transfer the mixture to a glass jar. Seal tightly and let it sit at room temperature for 24 hours to allow the flavors to meld.