Dry roast of panch phodon and 4 no of red chilli .
Coarsely grind in a blender .
First wash and dry the mango and cut them lengthwise , then spread them a big tray and dry them for 2 - 3 hours .
Take a pan and add jaggery and 1/2 cup of water and melt them .
Heat a heavy bottom pan add mustered oil and bring it to a smoking point and then lower the flame . Add 1 tablespoon panch phodon and dried red chilli for tempering and let them crackle them add the pre - semi dried mangoes to it and some salt and turmeric and saute for couple of minutes .
Now add the mango melted jaggery and cook for 10 - 15 minutes keep stirring continuously don't let the jaggery caramelize .
When the mangoes start to turn translucent and the jaggery becomes a syrup , increase the heat and cook stirring continuously till it comes to a one thread consistency .
Do not over cook otherwise the pickle will become very thick . Switch off the flame and let the pickle cool down completely .
Now add the dry roasted spices ground coarsely to the pickle and give it a nice mix .
Pour it in air tight contanier and enjoyyyyyyyyy ☺☺☺☺
In summer season the most awaited fruit is Mango for all of us . This was my favourite pickle in my childhood my grandmother used to prepare this every summer when tangy , yummy raw mangoes were in season 😘😘