How to make Keri-na Shak (Raw Green Mango)
Peel, wash and cut the mangoes into small pieces. Heat the water with the mangoes. When tender (but not over-cooked) drain the water and set aside.
Heat oil in a vessel; throw in the mustard seeds and when they begin to crackle, add asafoetida and mango. Next, add salt, turmeric, chilli powder and jaggery, and stir well.
When all the jaggery dissolves and the mixture becomes a little thick, remove from fire. Allow to cool. This preparation is like chutney but can be used as a vegetable substitute.