Steps
- 1
Cut raw mango into small pieces (slicing works best)
- 2
Temper mustard. When it splatters add raw mango. Fry until cooked. Smash pieces if required.
- 3
Add red chilli powder, kashmiri red chilli powder (for the color) and salt.
- 4
Add a little oil and keep frying.
- 5
Add jaggery to the mixture and mix well till it combines.
- 6
Ennai mangai is ready to be served! You can store it in the fridge for upto 2 weeks.
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