kitchen inn

INGREDIENTS

675gms Green Aam (Mangoes)

575gms Sugar

2tsp salt

1tbsp white cumin seeds

2tsp brown cardamom seeds

1tbsp poppy seeds

1tsp red chili powder

METHOD
Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
Add sugar and salt and mix well in a large bowl.
Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar at least once a day.