Ingredients:

4 raw mangoes/ pacha manga
1/4 kg dates, pitted
1/4 cup + 5 tbsp vinegar
1/2-3/4 cup sugar (add sugar according to the sourness of the mango)
20 dry red chillies
1 1/2 tsp fenugreek seeds
1 tsp mustard seeds
4 green chillies, chopped
1 tbsp ginger-garlic paste
1 sprig curry leaves
salt to taste
water, as required
5 tbsp gingelly oil

Preparation:

1. Wash the mangoes and pat dry using paper towel. Cut each mango into small pieces and add 1/4 cup vinegar and salt and mix well. Then keep it covered overnight.
2. In a bowl, add pitted dates and 5 tbsp vinegar and mix well and keep it covered overnight.
3. Strain the mango pieces using a strainer and reserve the salted mango water for later use.
4. In a pan, dry roast the dry red chillies on low flame. Don’t allow to change its colour. Keep it aside to cool.
5. Then dry roast fenugreek seeds in the same pan.
6. Allow to cool and then grind it together with roasted dry red chillies to a powder.
7. Add the soaked dates and reserved salted mango water to this and grind together to a paste.
8. Heat oil in a thick pan and splutter mustard seeds.
9. Add curry leaves, chopped green chillies and ginger-garlic paste and saute for 2 minutes.
10. Add ground paste to this and mix well. Then add water as required little by little and mix well to a loose consistency.
11. Add sugar to this and boil well till it thickens. Taste check and adjust the sweetness, sourness and salt accordingly..
12. Switch off the flame and allow to cool to room temperature.
13. Now add the mango pieces and stir until well combined.
14. Transfer to a glass bottle / jar and keep it in the refrigerator…Serve with rice, biriyani, parathas etc…

Recipe Source: Miss Foodie Tales (YouTube)

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