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Author Notes: Tangy, sour and pungent mango and mustard sauce- —maayeka
Makes: 2 cups
INGREDIENTS- Yellow mustard seeds,split /rai kuria-50 gm Black mustard seeds /rai - 2 tsp Raw mango /kachcha aam -300 gm Green chilies/hari mirch ,chopped - 3 tbsp Mustard oil /sarso ka tel - 1/4 cup Salt /namak-1.5 tbsp Turmeric /haldi -1/2 tsp
- Wash,peel and chop raw mango in small pieces. Take mustard seeds and rai kuria in a mixer jar and grind for few seconds . Now add salt, turmeric, green chilies, raw mango and mustard oil. Grind to make a smooth paste. Pour the mixture in a glass jar. Add 3 tsp of mustard oil over the prepared kasundi Cover the jar with a fine muslin cloth. Keep the jar for 2-3 days in sunlight. Keep refrigerated. Serving suggestions-Serve with any fried snack,as a side dish or use as a marinade.