Sharkkara Manga
Ingredients
20 raw mangoes (preferably native)
1 cup powdered jaggery
1/2 cup water
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
Pinch of salt (adjust to taste)
Kashmiri chili powder (to taste)
preparation
Peel and wash the raw mangoes.Dry roast 1 teaspoon each of cumin seeds, mustard seeds, and fenugreek seeds. Grind them together.
Melt 1 cup of powdered jaggery with 1/2 cup of water in a pan and bring to a boil.Add the peeled mangoes to the boiling jaggery syrup. Cook covered on low heat for about 10 minutes, stirring occasionally, until the mangoes are tender.Add a pinch of salt (adjust based on the salt content of the jaggery) and Kashmiri chili powder to taste.Gradually add the ground spice mixture, tasting as you go, until you reach your desired flavor. The creator used about 2 teaspoons in total.Cook until the jaggery syrup thickens.The Sharkkara Manga is ready to be stored in a glass bottle. It can last for up to a year in the refrigerator or about two weeks outside.
for details watch video
for more recipes subscribe channel When Viny Cooks
