1 kilogram unripe green mangoes, peeled and cut into ½ -inch cubes
5 tablespoons salt
1 teaspoon turmeric powder
1 kilogram grated jaggery
1 teaspoon fennel seeds (lightly roasted & crushed)
100 grams fenugreek seeds (lightly roasted & crushed)
100 grams mustard seeds (lightly roasted & crushed)
200 grams red chilli powder
¼ cup sesame oil
Combine the mustard, fenugreek, chilli powder and fennel seeds in a deep bowl and mix. Add the oil and mix again.
Add the salt and turmeric powder to the mangoes cubes in a large glass bowl and mix well. Cover and set aside for five to six hours. During the time, the mango cubes will release water. Drain the mango cubes, spread them on a large plate and dry in the sun for about six hours.
Place the dried mango cubes in a large glass bowl. Add the jaggery, masala and mix well. Cover and set aside eight days stirring twice daily till all the jaggery has melted. Store in an airtight glass jar.