Friday, 20 June 2014


Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 1 bottle
Show me for   bottle


1/2 cup castor oil
700 to 800 gms mustard (rai / sarson) oil
300 gms raw mango , peeled and chopped
50 gms salt , dry roasted
200 gms fenugreek seeds (methi) powder
1 tbsp asafoetida (hing)
4 red chillies
50 gms chilli powder


1.Heat both the oil in different deep kadhais and keep aside.
2.Combine the mangoes with2 tsp of oil and mix well. Keep aside.
3.Place the fenugreek powder in a deep bowl, make a depression in between and put the asafoetida and red chillies and the heated oil and mix well.
4.Allow the mixture to be cooled at room temperature.
5.Add the red chilli powder and salt, mix well and allow to cool for 3 to 4 minutes.
6.Now add mango pieces, mix well and keep covered for 36 hours and fill in the glass bottle upto half and press well.
7.Add the remaining oil, mix well and keep stored in an air-tight container.

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