Wash, pat dry, peel and grate the mangoes.

Dry roast mustard seeds and fenugreek seeds on a low flame. Grind them to a powder and set aside.

Heat oil in a pan. Splutter mustard seeds.

To it add curry leaves, whole red chilli and allow to cool. Make sure the leaves are well fried and do not have any moisture.

Now add asafoetida and grounded spice (mustard seeds and fenugreek seeds).

Add grated raw mango. Give everything a nice mix.

Next add turmeric powder, red chilli powder, salt and oil.

Mix everything well. Cook until it starts to leave oil from sides.

Finally add kashmiri red chilli powder for that appealing red colour (optional).

Mix well and cook till done.

Let it cool, transfer to an air tight glass container.

Preserve in a dry and cool place. I prefer to refrigerate.