Mango Pachadi

How to Prepare

1. Peel and grate 10 raw mangoes into fine pieces.
2. Heat 5 tablespoons of sesame oil in a heavy-bottomed pan over medium heat.
3. Add 5 teaspoons of mustard seeds and wait until they splutter.
4. Add 10 dried red chilies and 2.5 teaspoons of asafoetida, sauté for a few seconds.
5. Add the grated mangoes and mix well.
6. Add 2.5 teaspoons of turmeric powder and salt to taste, stir to combine.
7. Cook for 5-7 minutes until the mangoes soften slightly.
8. Add 2.5 cups of jaggery (adjust based on mango sourness) and mix until it melts.
9. Cook on low heat for 10-15 minutes until the mixture thickens to a jam-like consistency.
10. Turn off the heat and let it cool. Serve as a side dish.