This dish is close to my heart because One – it was a childhood staple during the mango season. My Nanamma used to make it just for me . Two – it is sweet and Three- there’s no one way to eat it . It’ll be good with a nice kaara kozambu(spicy curry) , or curd rice or Rotis , I even eat it with bread . It so easy to make too and will be ready in minutes.
Sour green mangoes -1( peel and chop into small pcs )
Jaggery -1/4 cup .
Ginger -1tsp (grated )
Green chillies -2-3
Salt (as desired)
Dry red chillies -1
Asafoetida -One pinch
Take green sour mangoes , peel and cut into pcs and cook until soft with turmeric and salt .
While that’s cooking melt jaggery by adding 1 cup water to it and heat it up just until the jaggery melts . Filter the impurities and keep aside .
Once mangoes are cooked . Heat pan , add oil , temper mustard , asafoetida , jeera , dry red chillies , curry leaves , finely cut or grated ginger , finely cut green chillies . After you sauté all this add the cooked mango with the water and the jaggery water add salt and allow to cook closed . Keep stirring intermittently so it doesn’t char . While stirring try mashing the mangoes with the ladle . Once it thickens like a sauce you can remove it from fire . You can even go until jam consistency , but this will harden when you keep in fridge , but if you reheat , it will become soft again .
The jaggery , red chillies , ginger and green chillies is all to your taste . I like it more sweet so added more jaggery
*good sour mangoes work best for this dish