Ingredients:

10 ripe small sized Raival mangoes
1 bowl grated fresh coconut
1 tsp mustard seeds
4-5 dried red chillies
Salt as per taste
Jaggery as per taste
Oil, to cook
Asafetida, a pinch

Method:

Wash mangoes, peel them and extract pulp. Grind mustard seeds, grated coconut and chillies to a fine paste and add it to the mango pulp. Bring the mixture to a boil. Add Jaggery and Salt as per the sourness of the mangoes for a sweet, sour and hot flavour. Heat oil. Put in a pinch of asafetida and mustard seeds. When the mustard seeds sputter, pour in the mango mixture. Simmer for a couple of minutes. Serve with rotis or parathas.

Note: This preparation can be kept in the refrigerator for a week.
-Rehana Khatri

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