Prep 25 mins
Cook 35 mins
Recipe posted by request. The yield is a guess.
- 4 large green mangoes
- 1 tablespoon mustard oil
- 2 dried red chilies
- 1⁄4 teaspoon bengali five-spice mix (known as "panch phoron" and consisting of Cumin,Fennel,Nigella,Fenugreek,and Mustard seeds)
- 2 cups water
- 1⁄2 cup sugar
- 1 tablespoon dry fried and powdered cumin
- 1 tablespoon dry fried and powdered mustard seeds
- Cut the mango into 6 pieces.
- Heat oil in the pan.
- Fry the mango slices in the hot oil until slightly brown.
- Remove mango pieces and keep aside.
- To the same pan add the dry red chilli and panch phoron.
- Pour in two cups of water, the sugar and the salt.
- Let this boil then add the mango slices.
- Simmer over medium heat until the sugar syrup thickens to your desired.
- Pour in a serving bowl and sprinkle the dry grounded spices.
- This can be kept under refrigeration for a week.
I added the cumin and mustard seed to during simmer and used a stick to mash it all up as I was canning it. It gave me a full quart....My mangos must be bigger than the author's mangos. This recipe has a smokey, smooth flavor and is not extremely spicy.