Mango Jelly Pickle

Main Ingredient

Mangoes 4 big size

Other Ingredients

Jaggery 1 kg
Mustard seeds 1 1/2 tsp
Cumin seeds 1 tsp
Fenu greek seeds  1/2 tsp
Dried red chillies 6 no.s
Red chillie powder 1/2 tsp
Honey 50 gms
Fennel seeds 1/4 tsp 
Salt 1/4th tsp

Cooking time: 30 mts
Preservation time: 3 months

Preparation of masala

Dry roast cumin seeds, fenugreek seeds, mustard seeds, fennel seeds separately in a low flame let them cool in room temparature. Then grind all the spices except mustard seeds into a very fine powder. Mustard seeds should be powdered separately.

Method

Peel the outer skin of the mangoes, grate them and keep aside.
Take crushed Jaggery in a pan, add grated magoes combine well cook over a slow flame.
Add the grounded powders, red chillie powder and salt to the mango mixture combine well by stirring occasionally till the syrup gets thick consistency.
Add honey and mix well.
Allow to cool completely . Your  mango jelly pickle is ready. You can preserve it for 3 months.
It can be eaten with paratha, puri, curd rice, dosa etc.