1 kilo raw rajapuri mango
1 kilo sugar
2 tablespoons kashmiri chili powder
1 tablespoon salt (you may need more per taste)
1/2 teaspoon cumin seeds
1.Wash the mango thoroughly and peel the skin.
2.Grate the mango using thick grate.
3.Take the grated mango and put it in a large stock pot.
4.Add the sugar and cook on low heat till all the sugar dissolves. Continue to cook till the syrup thickens slightly. Stir intermittently with a gentle hand, else the mango with disintegrate. The whole process will take about 30 minutes. It is essential to do this on a low flame, to avoid the pickle from sticking to the bottom of the pot.
5.Take a pan a slightly roast the cumin and coarsely grind it.
6.When the pickle has completely cooled, add the salt, chili powder and cumin. Mix well.
Store in an airtight container which is completely dry.
Also while handling the pickle, use a clean and dry spoon so that water is not accidentally added. Outside water will cause the pickle to rot. This pickle will last for a year easily. If you wish to store it longer, refrigerate it. It may lose some of its vibrant color but it will taste the same.
Make this pickle this mango season and savour it!