Mangoes (small size) - 2 cups
Salt - As needed
sesame oil - 2 tbslp
To Roast and grind
Red Chillies - 20
Methi seeds - 1/2 tsp
Mustard Seeds - 3/4 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Choose fresh, roughly same size of small mangoes. Wash properly and remove the stalks if any. Pat dry completely in a clean kitchen towel and dry in the shade for making sure it has no water.
In a porcelain bowl or glass bottle, big enough to hold the manoges, transfer the mangoes and pour oil and mix well so that the oil coats all the mangoes completely.
Meanwhile, roast the items given under ‘To roast and grind table’. Add asafoetida powder towards the end. No need to roast the turmeric. Roast until the mustard starts cracking. Do it in medium flame.
Cool down and powder everything along with salt.
Then add 1/4 cup boiled & cooled water and grind it to a paste.
Add it to the greased mangoes.
Mix well with a spoon or if the jar has lid, shake it well so that the spicy sauce coats every mango.
Toss 3-4 times a day so that it gets soaked evenly.
For first few days, the salt makes the mango ooze out water and the mangoes will shrink little by little and the water quantity also increases.
It takes atleast 1 week to get completely shrunken.