I love the sweet and sour taste of my pickle and like to have some during meals. This jam is a perfect choice for that and best part it, you can refrigerate it for long.
Wash the mangoes thoroughly. Then Cook the mangoes in the pressure cooker with 1/2 cup of water for about 4 whistles. After the cooker has cooled down take out the mangoes and let them cool. Squeeze the pulp out of the mango in a bowl. Discard the seeds.
In a clean pan, add 1 tsp of oil. Then add the panch foran / Bengali 5 spice with whole red chilli and let it crackle. Add in the sugar with the mango pulp and cook it till the mixture become thick. Add the raisins.
Adjust the sweetness according to your taste. Add in the cardamom powder. Wait till the mixture cools down. Sprinkle roasted jeera powder and store in a clean jar. Keep in the refrigerator.
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Ingredients
- Raw mangoes - 2
- Sugar - 1 cup, depends on the sourness of mango
- Green cardamom powder (elaichi powder) - a pinch
- A pinch of salt
- Bengali 5 spice / Panch Foran - 1 tsp
- Dried red chilli - 1
- Raisin - 1 tbsp
- Roasted jeera / cumin powder - a pinch
Wash the mangoes thoroughly. Then Cook the mangoes in the pressure cooker with 1/2 cup of water for about 4 whistles. After the cooker has cooled down take out the mangoes and let them cool. Squeeze the pulp out of the mango in a bowl. Discard the seeds.
In a clean pan, add 1 tsp of oil. Then add the panch foran / Bengali 5 spice with whole red chilli and let it crackle. Add in the sugar with the mango pulp and cook it till the mixture become thick. Add the raisins.
Adjust the sweetness according to your taste. Add in the cardamom powder. Wait till the mixture cools down. Sprinkle roasted jeera powder and store in a clean jar. Keep in the refrigerator.
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