Indian Sweet Tangy Raw Mango Preserve Food

INDIAN SWEET TANGY RAW MANGO PRESERVE

Steps:

• Sterilize 2 or 3 bottles for the preserve. Dry them off completely and keep away for other foodstuffs.
• Cut the mangoes with the peel on.Remove the seed. If really green and raw, they will be soft, white from inside (but firm to touch) without a hard seed in the middle. In that case do not bother to de-seed it. (That is the perfect raw mango actually).
• Place the cut fruit in a large thick bottomed saucepan.
• Sprinkle 8 cups of the sugar/ 6 cups of jaggery on it and give it a mixing.
• Keep for approximately 15 minute.
• Place the vessel on medium flame, add the water and stir.
• Let it boil. Stir to prevent sticking at the bottom. DO NOT COVER PAN.
• Add the spices and salt.
• After about 15 min please check for taste.You can modify it as you prefer. Or, add the remaining sugar/ jaggery.
• **The sourness of different varieties of mangoes is very different, so it is necessary to customize this recipe to the kind of mangoes you use. ( The proportions given here are just for reference, made using Indian raw mangoes, in India).
• It will take about 30 to 40 min to cook off. The fruit will become soft and can be crushed under the pressure of a steel spoon. Stir properly and frequently.
• Lower the flame and allow all the water to evaporate till a thick syrupy consistency is achieved. ( to help preserve, it is important that no excess water remains, or it will catch some fungi etc.).
• Let it cool completely. Try not to get it in contact with any other moist surface to prevent spoiling for long time.
• After it is at room temperature, and no more steam is left, transfer to sterilized jars and store at room temperature. (unless the weather is too hot).