This is my mother’s recipe and those who have tried it have loved it.  It can be stored for a few days in the fridge. Ghota are those mangoes which need to be sucked for their juice and then the remaining pulp sucked off the fibrous seed
12 ghota (.sourer the better)
1/2 kg jaggery. More if ghota are too sour
2tsp oil
1 tap mustard seeds
A pinch of hing or in the resin form
1/2 tsp fenugreek seeds optional
1tsp urad dal
A few sprigs kadi patta
Remove the skin of ghota and squeeze the juice out a little.  Heat oil add mustard seeds methi seeds  urad dal hing and kadi patta.  Once it starts spluttering add the Mango pulp a little salt and then jaggery.  Let it cook for some time till water evaporates and you get a thick sauce.  Eat it warm or cold.  Don’t forget to lick your fingers and suck the seed clean.


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