Heat oil in a pan and add the fennel seeds and nigella seeds. Saute
until they start to crackle. Add asafeotida and raw mangoes.
Saute for three to four minutes on medium heat, add chilli powder and
turmeric powder. Mix well and add sugar, black salt, salt and water.
Stir well and cover. Cook on low heat, till mangoes are soft, and the
mixture is thick for approximately 10 minutes.
Remove from heat and serve hot or cold as a pickle or chutney with paratha, puri or chapati.
Ingredients: 1 tbsp oil
1/2 tsp fennel seed
1/4 tsp nigella seeds (kalonji)
a pinch of asafoetida
3 raw angoes, peeled, cored and cubed
1/4 tsp chillli powder
1/4 tsp turmeric powder
2 tbsp sugar
1/4 tsp black salt
salt to taste
1/4 cup water