Ingredients:
Mangoes, peeled, finely sliced,
Sun-dried for 4 days 2 kg
Tamarind (imli), lemon-sized balls,
soaked in 1 cup vinegar for 1 hour 2
jaggery (gur), soaked in 1 cup vinegar 2 cups / 400 gm, Grind to a paste with 4 tbsp vinegar
Dry red chillies (sookhi lal mirch) 10
Turmeric (haldi) powder 2 tbsp
Mustard seeds (rai) 100 gm
Ginger (adrak), sliced 2 tbsp / 24 gm
Garlic (lasan), sliced 1 tbsp / 12 gm
Cumin (jeera) seeds 100 gm
Fenugreek seeds (mithi dana) 100 gm
Gingelly or groundnut oil 2 cups / 400 ml
Garlic (lasan), chopped 1 tbsp / 12 gm
Ginger (adrak), chopped 2 tbsp / 48 gm
Vinegar (sirka) 1¾ cups / 350 ml
Method:
Mash the tamarind, strain and keep the extract aside. Cook the
jaggery-vinegar mixture till blended. Heat the oil in a wok (kadhai);
fry the garlic and ginger for 3-4 minutes. Add the ground chili paste
and fry further for 3-4 minutes. Add the mango, jaggery mixture,
tamarind extract, and vinegar; cook for 15 minutes till well blended.
Add salt if required. Cool and preserve in sterilized jars.
