Yield: 4 cups
Prep time: 5 minutes
Total time: 20 minutes
- Raw Mango – 2 large (Tota Puri)
- Sugar – 8 tbsp
- Kalonji ( Fennel Flowers) – 1 tsp
- Fennel Seeds – 1 tbsp
- Mustard seeds – ½ tsp
- Red Chilli Powder – 1 tsp
- Salt – ¼ tsp
- Oil – 1 tbsp
- Water – 1 ½ cups
How I Do It :
De-skin the Raw Mango and chop into small pieces.
Heat Oil in a Wok. Add the Mustard seeds, Fennel Seeds and Kalonji.
As soon as Fennel seeds crackle add Mango pieces and red chilli powder.
Mix well so that the Masala’s coat the mango pieces properly.
Add water and leave it covered in low flame for 10 Min.
Add sugar and salt . Again cover and leave for 10 Min.
Check with a spatula. The pieces should be soft and Mashable.
Remove from heat and allow to cool.
Store in a glass jar in fridge. It stays for as long as a month.
Depending on the type of Mango, the cooking time varies by few minutes.
Ensure the pieces are not melted totally, remove while they are still cooked and in pieces.
Totapuri Mango is less tangy hence the sugar will vary a little with Mango type you use. Taste it while cooking to ensure its sweet enough.