4 raw mangoes/ pacha manga
1/4 kg dates, pitted
1/4 cup + 5 tbsp vinegar
1/2-3/4 cup sugar (add sugar according to the sourness of the mango)
20 dry red chillies
1 1/2 tsp fenugreek seeds
1 tsp mustard seeds
4 green chillies, chopped
1 tbsp ginger-garlic paste
1 sprig curry leaves
salt to taste
water, as required
5 tbsp gingelly oil
- Wash the mangoes and pat dry using paper towel. Cut each mango into small pieces and add 1/4 cup vinegar and salt and mix well. Then keep it covered overnight.
- In a bowl, add pitted dates and 5 tbsp vinegar and mix well and keep it covered overnight.
- Strain the mango pieces using a strainer and reserve the salted mango water for later use.
- In a pan, dry roast the dry red chillies on low flame. Don’t allow to change its colour. Keep it aside to cool.
- Then dry roast fenugreek seeds in the same pan.
- Allow to cool and then grind it together with roasted dry red chillies to a powder.
- Add the soaked dates and reserved salted mango water to this and grind together to a paste.
- Heat oil in a thick pan and splutter mustard seeds.
- Add curry leaves, chopped green chillies and ginger-garlic paste and saute for 2 minutes.
- Add ground paste to this and mix well. Then add water as required little by little and mix well to a loose consistency.
- Add sugar to this and boil well till it thickens. Taste check and adjust the sweetness, sourness and salt accordingly..
- Switch off the flame and allow to cool to room temperature.
- Now add the mango pieces and stir until well combined.
- Transfer to a glass bottle / jar and keep it in the refrigerator…Serve with rice, biriyani, parathas etc…
Recipe Source: Miss Foodie Tales (YouTube)