• 2 ripe mangoes, cut to square slices, approx 1and ½ cups
• 1 cup jaggery, approx 150 gms
• ½ cup water
• 1 teaspoon kala namak/ grey rock salt
• ½ tablespoon sugar
• 2 tablespoon lime juice
• 1 tablespoon fennel seeds
• ½ teaspoon fenugreek seeds
• ½ teaspoon cumin seeds
• ½ teaspoon roasted paprika

Crush the jaggery and put them in a sauce pan with 1/c cup water on a low heat.

Stir till the jaggery completely dissolves then add the cut mangoes.

Add sugar and salt and let it simmer till the liquid dries up.
In the meanwhile roast fenugreek, cumin and fennel seeds over a hot pan and make a coarse powder.

Once the mango and jaggery has reduced to the required thickness, add the roasted spices, paprika and the lime juice. Give a generous stir and the relish is ready.

Allow it to cool down to room temperature then store in an airtight glass container and enjoy for about a month if stored in the fridge or 3-4 days at room temperature.

by Pak101.com (few years ago!) / 739 views