Mango Relish With Toasted Arbol Chiles

1. 1

   Toast the dried Arbol chiles till they just start turning brown. Repeat with the fenugreek seeds till they turn a reddish brown and start emitting an aroma. Set aside to cool. Once completely cooled, combine and grind to a fine powder using a coffee grinder. Set aside

2. 2

   Wash, dry & peel the mangoes. Cut into a fine dice, discarding the seed. Add the salt, turmeric & the Chile pepper mixture to the mango & toss till well coated. set aside for about 1/2 hr for the moisture from the mango to be released & to allow for the flavors to combine.

3. 3

   Heat the sesame oil till smoking. Toss in the mustard seeds, Cover & allow the seeds to sputter. Add the asafetida to the oil & pour the hot oil over the mango mixture. combine to mix well & serve. The relish keeps for about 3-4 days in the refrigerator.

* Per serving · 4 servings · Values may vary.