INGREDIENT
1/2 kg Mangoes
1 cup white Vinegar
1/2 cup Water
1 teaspoon Red chilli powder
400-425 grams Sugar
4 teaspoons Salt
2 tsp long strips of Ginger
2 cloves Garlic (smashed)
3/4 teaspoon Cardamom powder
60 grams Raisins
1 cup white Vinegar
1/2 cup Water
1 teaspoon Red chilli powder
400-425 grams Sugar
4 teaspoons Salt
2 tsp long strips of Ginger
2 cloves Garlic (smashed)
3/4 teaspoon Cardamom powder
60 grams Raisins
METHOD
Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the seeds.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.
Peel and cut mangoes into very thin and long slices removing the seeds.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.
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