Peel off the skin of mango and grate it and keep aside. Dry roast fenugreek to golden brown, powder it and keep aside
Heat a heavy bottomed pan with oil. Do the seasoning with the mustard seeds. Once they splutter, add salt, red chilli powder, turmeric powder, hing powder to the oil and give a stir. Add the grated mango to it and stir well. Keep the flame to medium.
Allow the stuff to get cooked at least for 20 to 30 minutes stirring then and there. When the stuff thickens add the Jaggery to it and stir further till the oil separates. Add the fenugreek powder to it and mix well. Switch off the stove and allow the stuff to cool down. Store in dry air tight bottle
Adjust the quantity of chilli powder and salt according to the tanginess of the mango. Jaggery is added to balance the tanginess
By Ria Samuel