(Traditional Maanga Achar style – cooked version)

✅ Ingredients:

• Raw mango – 2 medium (grated or finely chopped)
• Coconut oil – 4 to 5 tbsp
• Mustard seeds – 1 tsp
• Curry leaves – 2 sprigs
• Ginger – 1 tbsp (finely chopped or crushed)
• Garlic – 1 tbsp (crushed)
• Green chili – 2 (optional, for extra spice)
• Red chili powder – 2 tbsp (adjust to taste)
• Turmeric powder – ½ tsp
• Fenugreek powder (uluva podi) – ¼ tsp
• Asafoetida (kaayam) – ¼ tsp
• Salt – to taste
• Vinegar – 1 to 2 tbsp (for preservation)
• Jaggery – 1 tsp (optional, to balance flavors)

🍳 Preparation Method:

1. Peel and grate or finely chop the raw mango. Keep aside.
2. Heat coconut oil in a thick-bottomed pan.
3. Splutter mustard seeds. Add curry leaves, ginger, garlic, and green chilies. Sauté till raw smell goes.
4. Add turmeric, chili powder, and a pinch of asafoetida. Mix well on low flame (don’t burn the masalas).
5. Add the grated mango and salt. Cook on medium heat until the mango softens and the oil starts to separate (about 8–10 minutes).
6. Add fenugreek powder, vinegar, and jaggery. Stir well and cook for 2 more minutes.
7. Once oil floats and it thickens, turn off the flame.
8. Let it cool fully and store in a clean, dry glass jar.

🌴 Taste & Usage:

• Tastes best after a day when flavors mature.
• Perfect with rice, kanji, dosa, or curd rice.
• Stays good for 2–3 weeks refrigerated.