Wash the mangoes under running water and peel the skin off. Chop them in to medium chunks. Grind the mango cubes along with jaggery, salt, asafoetida and green chillies.

Transfer the fine puree obtained after grinding in to a wide bowl. Add water to make it thinner like rasam. Heat a tempering pan adding all the ingredients under "To temper" list, when the mustard seeds sizzle pour it over appe huli.

Adjust the salt and sweetness now. Sour, sweet and spice balanced yummy appe huli is ready to serve with rice.

This appe huli tastes great when the tang of mango is approprately balanced with salt and sweetness.

For sweetness I have used jaggery, you can use sugar too.

In this method mango is ground in raw form to prepare appe huli. There is another method in which is cooked mango pulp is used.