1. In a sauce pan, heat oil; splitter cumin seeds until dark brown. 2. Add chilies, garlic, ginger, timur, asafetida, and salt. 3. Fry for a minute or so. 4. Add mango chunks, tamarind paste and brown sugar. 5. Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender. 6. Remove from heat and let rest to cool. 7. Puree the mango mixture into a smooth paste-like mixture. 8. Put in a sterilized, air tight jar and refrigerate. ---------------------------------------------------------------------------
Nutrition
Ingredients
