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1
Sterilize 2 or 3 bottles for the preserve. Dry them off completely and keep away for other foodstuffs.
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2
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).
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3
Place the cut fruit in a large thick bottomed saucepan.
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4
Sprinkle 8 cups of the sugar/ 6 cups of jaggery on it and give it a mixing.
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5
Keep for approximately 15 minute.
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6
Place the vessel on medium flame, add the water and stir.
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7
Let it boil. Stir to prevent sticking at the bottom. DO NOT COVER PAN.
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8
Add the spices and salt.
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9
After about 15 min please check for taste.You can modify it as you prefer. Or, add the remaining sugar/ jaggery.
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10
**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).
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11
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.
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12
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.).
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13
Let it cool completely. Try not to get it in contact with any other moist surface to prevent spoiling for long time.
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14
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).
