Ingredients 10 ripe small sized Raival mangoes 1 bowl grated fresh coconut 1 teaspoon mustard seeds 4-5 dried red chilies salt and jaggery as per taste A little oil A pinch of asafoetida 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 and 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.
