Ingredients:

• 4-5 – ripe mangoes (sweet & sour) with seeds
• 2 cups – water
• A small ball – Jaggery
• Salt
• 1/4 tsp – Turmeric
• 1/4 tsp – Red Chilli powder
• Lemon juice – to taste (if the mangoes are too sweet)
• For tadka:
• 1 tsp – Cumin seeds
• A pinch – Hing powder (optional)

Method:

1. Extract pulp from the mangoes and keep aside.
2. Mix the mango seeds and a little bit of mango pulp and water in a pan. Make sure the mixture is not too thin.
3. Add salt, turmeric and red chilli powder.
4. Taste the liquid – it should be sweet and sour. Add jaggery and lemon juice accordingly.
5. Heat the mixture on medium heat until the masala mixes well and the mixture becomes a little thick.
6. Cook for 2-3 minutes.
7. Heat oil, add cumin seeds and heeng powder.
8. When the seeds splutter, pour the tadka and heat on low flame for 10 minutes.
9. Add chopped coriander leaves.
10. Serve with chapatti.

Recipe courtesy of Niyati