2 kg (4 lb) Mangoes, peeled, finely sliced, sun-dried for 4 days
2 Tamarind (imli), lemon-sized balls, soaked in 1 cup vinegar for 1 hour
2 cups (400 g) 14 oz Jaggery (gur) soaked in 1 cup vinegar
2 cups (400 ml) 14 fl oz Sesame / Groundnut oil
1 tbsp (12 g) Garlic, chopped
2 tbsp (48 g) 1 3/4 oz Ginger, chopped
1 3/4 cups (350 ml) 12 fl oz Vinegar (sirka)
2 Tamarind (imli), lemon-sized balls, soaked in 1 cup vinegar for 1 hour
2 cups (400 g) 14 oz Jaggery (gur) soaked in 1 cup vinegar
2 cups (400 ml) 14 fl oz Sesame / Groundnut oil
1 tbsp (12 g) Garlic, chopped
2 tbsp (48 g) 1 3/4 oz Ginger, chopped
1 3/4 cups (350 ml) 12 fl oz Vinegar (sirka)
Grind to a paste with 4 tbsp vinegar:
10 Dry red chillies (sookhi lal mirch)
2 tbsp Turmeric (haldi) powder
100 g (3 1/2 oz) Mustard seeds (rai)
2 tbsp (24 g) Ginger (adrak), sliced
1 tbsp (12 g) Garlic (lasan), sliced
100 g (3 1/2 oz) Cumin (jeera) seeds
100 g (3 1/2 oz) Fenugreek seeds (mcthi dana)
2 tbsp Turmeric (haldi) powder
100 g (3 1/2 oz) Mustard seeds (rai)
2 tbsp (24 g) Ginger (adrak), sliced
1 tbsp (12 g) Garlic (lasan), sliced
100 g (3 1/2 oz) Cumin (jeera) seeds
100 g (3 1/2 oz) Fenugreek seeds (mcthi dana)
method
1. Mash the tamarind, strain and keep the extract aside.
2. Cook the jaggery-vinegar mixture till blended.
3. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3 - 4 minutes. Add the ground chilli paste and fry further for 3 - 4 minutes.
4. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended.
5. Add salt if required. Cool and preserve in sterilized jars.
2. Cook the jaggery-vinegar mixture till blended.
3. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3 - 4 minutes. Add the ground chilli paste and fry further for 3 - 4 minutes.
4. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended.
5. Add salt if required. Cool and preserve in sterilized jars.
serving amount
serves: 10 - 12
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