Raw Mango Jam

Name: Raw Mango Jam
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 mangoes peeled and cubed; 2 cups sugar; 1.5 cups water; 1 pinch green food colour; 1 pinch salt; 1/4 th tsp black salt; 1 tsp gelatin; 1/4 th tsp sodium benzoate

Kumkum Chatterjee @cook_12055532

#mania
Raw mangoes are available in abundance during the hot summer months in India. The best way to preserve them is to make pickles or jam. The sweet and tangy taste of raw mango jam is perfect for spreading on buttered toast, chapatis,thepla, crackers, pies, and cookies.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

6 servings

3mangoes peeled and cubed
2 cupssugar
1.5 cupswater
1 pinchgreen food colour
1 pinchsalt
1/4 th tspblack salt
1 tspgelatin
1/4 th tsp sodium benzoate

Saved

Steps

45 minutes

1

Peel and cube raw mangoes. Boil or pressure cook mangoes with 1 cup water. Cool and strain pulp in a strainer and blend well in a blender.
2

Pour the pulp in a wok and add sugar. Adjust sugar according to the tartness of mangoes. Add salt, black salt, a pinch of green food color, sodium benzoate, and boil. Soak gelatin for 5 minutes. Add this to the pulp and boil till it thickens.
3

Set aside to cool. Pour in clean dry glass bottles and refrigerate. Spread a spoonful of jam on buttered toast, chapatis,thepla, crackers, pies, or cookies, and enjoy sweet and sour raw mango jam.