Mango Relish With Toasted Arbol Chiles

• 2 Large green raw mangoes
• 6-8 dried Arbol chiles
• 1 teaspoon Fenugreek seeds
• 1/2 teaspoon asafetida powder
• Kosher salt to taste
• 1/4 - 1/3 cups Sesame oil
• 1 tablespoon black mustard seeds
• 1/2 teaspoon Turmeric powder

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.

green raw mangoes, chiles, fenugreek seeds, asafetida powder, kosher salt, sesame oil, black mustard seeds, turmeric

Taken from food52.com/recipes/13587-mango-relish-with-toasted-arbol-chiles (may not work)