Wash and wipe mangoes, cut in cubes with skin on, keep on strainer
Cut carrots in thick jullienes, add to the mangoes
Add salt and mix well then keep on strainer and cover it, overnight
Next day sundry till its semi dried up, make sure its not totally dried up
Roast corriander seeds, fennel seeds and methi, let it cool down then grind coarsely
In a big pot put oil and keep on flame as it heats up remove from flame
Add garlic and cloves let it saute nicely but not browned up
Add the rest of spices, nice aroma arises
Let it cool down completely then add dried mango and carrots, mix well and store in a jar
Can store in fridge, remove one hour prior of using, though if using lot of oil can keep outside
