Ingredients:

• 1.5 kg – rajapuri mangoes ( peeled and sliced into medium sized pieces)
• 1.5 kg – Sugar
• 8 green Cardamoms (peeled)
• 2 big black Cardamoms (peeled)
• 2 to 3 pieces Dalchini (cinnamon)
• 15 whole Black Peppercorns
• 4 to 5 tbsp – Red Chilli powder
• 1 tsp – Onion seeds
• 2 tsp – Acetic acid
• 8 Cloves
• 3 tsp – salt

Method:

1. Peel, wash and cut the mangoes into medium sized pieces.
2. Apply salt and mix well.
3. Cook them on a stove for about 5 mins.
4. Then add the sugar and stir well.
5. After 2 to 3 boils turn down the flame and let it simmer.
6. By now the mangoes will be tender and the water from the sugar will have dried to an extent.
7. Add black and green cardamoms, dalchini, cloves, onion seeds, whole peppercorns and red chilli powder.
8. Mix well.
9. After one boil, switch off the stove.
10. Let it cool overnight.
11. Next morning, add acetic acid, mix well and store in a dry sterilized glass jar.

Recipe courtesy of Anita Raheja