Ingredients
Mangoes – 4 big ones
Salt - 150 gm
Chillie powder - 100 gm
Mustard - 2 spoons
Gingelly oil - 8 spoons
Vendhayam (fenugreek) - 3 spoons
Turmeric powder - ½ spoon
Asafoetida powder - 2 spoons
Method
Wash the mangoes and cut into pieces. Put it in a ceramic jar and add salt, turmeric powder, chillie powder and asafoetida.
Dry grind the vendhayam into a fine powder. Add it to mango pieces.
Heat gingelly oil in a pan and cool it. After some time, pour it on the mangoes. Mix it well.
Stir every day so that it does not get decayed.
Aromatic vendhayam mangoes can be kept for a year.
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