Sugar- 1 1/2bowl
Red Chilli- 1tbsp
(You can increase if you like teekha)
Soak raw mangoes in water to clean it properly. Then pat dry the mangoes with the help of a kitchen towel. It should be properly dried so that life of the pickle will be more.
Then peel the mangoes and grate with the help of a grater. It should be very thin. After that you will get one bowl of grated mangoes. Take 1 ½ cup of sugar. (use same bowl to measure sugar and grated mangoes).
In a deep kadai add grated mangoes and sugar together. Keep it on the gas on a low flame and start cooking. First sugar will melt and it will be watery. At this moment add salt, haldi powder and red chilli powder to it. Soon pickle start to thicken. Stir continuously to stop caramelizing sugar.
Check the consistency of the pickle in every 5 mins. (to check the consistency, stir the spatula in pickle. Bring that out and let it cool down a bit, then run your index finger on that. Then rub the thumb on that finger and lift a bit. You will see thread like in between.) The sugar syrup in the pickle should be 1 thread consistency. It is very important factor of the dish. This consistency shouldn’t be less than 1 thread; in that case it will lose its self life. If its consistency become more than 1 thread, then pickle will be hard.
Switch off the gas when the sugar syrup will reach 1 thread consistency.
In a kadai add zeera(cumin) to it and dry roast it and keep aside to cool down. When cool down make a smooth powder.
When the pickle cool down a bit add roasted zeera powder to it and mix properly. Let it cool down completely. Then store it in a dry and air tight container. Keep safely for further use.