Mango Relish With Toasted Arbol Chiles – a delicious recipe with green raw mangoes, chiles, Fenugreek seeds, asafetida powder, Kosher salt, Sesame oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
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.
90
kcal
Calories
6
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Large green raw mangoes, 6-8 dried Arbol chiles, 1 teaspoon Fenugreek seeds, 1/2 teaspoon asafetida powder, and more.
Yes, Mango Relish With Toasted Arbol Chiles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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