Kritika Handa
Select firm, raw mangoes. Wash, dry, and chop into small cubes. Ensure no moisture is present.
Lightly dry roast mustard seeds, fennel seeds, and fenugreek seeds. Grind coarsely for enhanced flavor.
Mix spinach, artichokes, cream cheese, Parmesan, and garlic for a rich, indulgent dip.
Combine turmeric, red chili powder, ground spices, and salt in a bowl to make the spice mix.
Coat the mango cubes evenly with the prepared spice mix for uniform flavoring.
Heat mustard oil until smoky, let it cool slightly, then pour over the mango mixture. Mix well.
Transfer to a clean jar, seal tightly, and leave to marinate for 5–7 days for the perfect tangy taste.