Method:
- Wash,
peel and grate the mangoes.
- Add
salt and turmeric powder to the grated mangoes.
- Mix
well and set aside in a stainless steel or glass vessel.
- After
an hour press the mango between the palms and squeeze out all the water.
- Transfer
into another vessel.
- Add
sugar and mix well with grated mangoes.
- Put
the grated mango and sugar in a thick-bottomed vessel.
- Put
the vessel on a slow flame and cook, stirring constantly.
- Cook
for about 35-40 minutes or until the water evaporates and sugar syrup
is formed.
- Remove
from the gas and let it cool.
- When
cooled, add red chili powder and cumin powder and mix well.
- Store
in a dry, clean, sterilized glass jar with a tight lid.
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