| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 50 |
|
Under-ripe mangoes |
| 6 |
c |
Salt |
| 4 |
tb |
Turmeric |
| 1 |
c |
Oil |
| 1 |
ts |
Asafoetida |
| 2 |
ts |
Turmeric |
| 2 |
tb |
Fenugreek |
| 10 |
tb |
Mustard seeds |
| 10 |
tb |
Chilli powder (up to 15) |
INSTRUCTIONS
Peel and cube the mangoes. Mix with salt and turmeric, Cover with a heavy
weight and leave for 3 days, stirring the mixture daily.
Heat the oil and fry the asafoetida, turmeric and fenugreek. Remove spices
and set aside and when cool grind to a fine powder.
Add 5 tbs of the mustard seed to the pan. When the seed begin to pop,
remove from the heat and allow to cool. Dry roast the remaining mustard
seeds and then grind them. Mix all the spices together with the chilli
powder.
Drain the mangoes from the water that has collected, mix well with the
spices and bottle. Can be eaten after a week or so.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
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