1. Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.
2. Leave the butter to simmer for 30 minutes.
3. Remove the pan from the heat and skim the scum from the top.
4. Leave the ghee to cool for about two hours. Sieve the ghee using a muslin cloth and transfer to a suitable jar.

Ingredients:

1/2 kg raw mango slices without skin
3 teaspoons fenugreek
1 1/2 teaspoons Turmeric (Haldi)
1 1/2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
4 teaspoons aniseeds
1 teaspoon Onions seeds (Kalonji)
3 teaspoons glacial acetic acid

Method:
Rub salt on mango slices and keep for 8 hours.
The mango slices will leave some water.
Remove the slices from the mango water and in it mix glacial acetic acid.
Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it. Add the oil.
Keep for one week and shake it every other day.

Ingredients:

1/2 kg pumpkin
30 grams coarsely ground mustard powder (4 tsps)
1 teaspoonful Turmeric (Haldi)
2 teaspoons coarsely ground fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)

Method:

• Cut the pumpkin with skin into long slices.
• Put in hot water for 10 minutes.
• Put in a strainer to drain the water and cool.
• Mix all the ingredients with oil and rub on the pumpkin pieces.
• Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.

Serve after 4 days.