Ramkela mangoes cut by hand with the stone left in, layered with rock salt and cured in the sun for twenty one days. The masala is fenugreek, fennel, nigella and mustard, roasted and ground fresh for the batch.
400g jar. Made in June, ready in August. Heat level: Medium.
No preservatives and no vinegar. Keep the jar closed, always use a dry spoon, and keep a layer of oil above the pieces. No fridge needed.
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