Ingredients
1/2
1/2
Preparations
Grate or cut the mangoes into bite sized pieces and keep aside.
Start by melting the jaggery along with
the water in a heavy bottomed vessel, once all the jaggery has melted
add in the grated mangoes along with all the whole spices and pearl
onions.
Allow the mangoes to cook through and soften, stirring occasionally over a low flame.
Once the mixture gets sticky and
coagulates (forming a jam like consistency) , taste for salt and sugar
and add in accordingly.
Turn off the flame and allow to cool completely before transferring into an airtight container.
Refrigerate and consume withing two weeks. It goes well with toast, roti, dosai, idli, adai and with whatever else you like.