|
Ingredients
|
Quantity
|
|
Serrano chillies – stemmed and
seeded, minced
|
6
|
|
Large green or ripe mangoes – peeled, cut in
small cubes
|
6
|
|
Fenugreek seeds
|
1 tsp
|
|
Vegetable oil
|
2 tbsp
|
|
Mustard seeds
|
1 tbsp
|
|
Turmeric powder
|
1 tsp
|
|
Salt
|
to taste
|
Using a mortar and pestle, make a paste of the chillies and
mangoes. Or coarse-grind them in a food processor.
Crush the fenugreek seeds into a coarse powder and add it to the
chilli-mango paste.
Heat the oil in a skillet and add the mustard seeds. When they
begin to pop, add the paste, turmeric, and salt. Simmer for a few minutes,
remove from the heat, and cool.
