Kairi Gur ka Murabba

                                             

Category:           Chutney
Cooking time:    30 minutes


Ingredients: 

2 cups Raw mangoes (grated)

1 tsp Red chilli powder

1/2 tsp Tamarind pulp

2 cups Jaggery

1 tsp Cardamom powder

1 tsp Jeera powder (roasted)

3 Green chillies (slit in half)

Method:

1. Peel the raw mangoes (should be big in size) and grate in a bowl.

2. Combine the grated mangoes and the jaggery and leave it aside for an hour
    till the jaggery dissolves (quantity of jaggery depends on the sourness of
    the mangoes).

3. In a heavy bottomed pan, cook the mangoes and jaggery along with the green
    chillies and tamarind pulp over a low flame.

4. Cook till the syrup gets thicker (one string consistency) stirring to prevent it from
    sticking to the pan.

5. Once it reaches the right consistency, turn off the heat.

6. Add the cardamom powder and the roasted jeera powder, mix it well and let
    it cool.

7. Store it in a glass jar.

Tip:

You can store it for 5-6 months in the refrigerator.

............................................ENJOY YOUR DISH............................................