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This is available in most Gujrati homes throughout the year. It is eaten with curds or used to make an instant raw mango pickle.
- Heat the oil to boiling point and cool completely.
- Combine all the other ingredients in a thali and pour the oil over.
- Mix well and store in an airtight container.
- All the flavours take a few days to mellow. This tastes best if eaten after a few days of making it.
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