Manga Peratt
mango
fenugreek
mustard
dry chilly
hing
curry leaves
salt
oil
Preparation
Mature mangoes, washed and cut into large pieces, with only the stem removed .The mango pieces are set aside to dry, to remove excess water . Spices like mustard seeds, fenugreek, dried chilies, asafoetida, and curry leaves are roasted in oil .These roasted spices are then ground coarsely with salt .The mango pieces are then cooked in oil until they soften .Turmeric powder is added .The ground spice mixture is then added to the mangoes and mixed well .Finally, more heated oil is added to the pickle.
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