Ingredients:
1 large raw firm mango
1/2 cup sugar
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. aniseed crushed
1/4 tsp. nigella seeds
1 stalk curry leaves
3-4 pinches asafoetida
1-1/2 tsp. chilli powder (red)
1/2 tsp. coriander seed powder
1/8 tsp. turmeric powder
4-5 pinches garam masala powder
salt to taste
1 tbsp. oil
Method:
- Peel and chop mango into 1"wide and 2" long pieces.
- Bring plenty of water in a 2 litre sized vessel.
- Add mango pieces, allow to boil for 3-4 minutes.
- Pieces are done when colour changes, and pieces are still firm to touch.
- Do not overcook or vegetable will get mushy.
- Drain, run tap water over pieces in colander, cool.
- Mix all masalas in sugar.
- Sprinkle over mango pieces.
- Toss gently with hands to blend.
- Heat oil in a large heavy pan.
- Add all seeds and asafoetida, allow to splutter.
- Add spiced pieces, stir very gently with spatula.
- Allow to simmer for 3-4 minutes, till sugar has melted.
- Once all sugar has melted, check for taste.
- If mango was too sour, you may require some more sugar.
- Serve hot or cold, with parathas, chappatis, or even bread.
Making time: 20 minutes
Makes: 4 servings
Shelflife: 2 weeks, refrigerated
Mango Dishes Index
