mango sweet achaar

Every year I make mango sweet achaar...it's the Rajasthani ( shekhawati ) recipe .. Learnt it 10  years ago in Jhunjhunu in Rajasthan ..

Well I make it with rajapuri aam....the mango with the seed is cut into peices like for avakkai but after peeling off the skin..

For 1 kg aam.. 750gms sugar 1 tablespoon salt and 1 tbsp chilli powder..take the cut peices in a vessel ,add the sugar, salt, chilli powder ,mix well and keep on gas. Very little water can be put in the bottom but when kept in slow fire the sugar melts in the water content of the mangoes and the whole thing starts to boil.

I then add 1tbsp saunf and almost same amount methi seeds..both broken coarsely in the mixer..to the boiling contents.
All this boils, the mango peices become soft and the whole thing thickens into a syrupy honey consistency

That's it...cool it and store.

Lasts the whole year..