Peel the outer skin of mangoes and scrape them.Smear little salt and keep the scraped pulp in a strainer for half hour to release excess juice.

Meanwhile dry roast kalonji, sauf, methi,mustard,jeera, dry red chilli.Grind to a fine powder and set aside.

Heat oil in a wok and add paanch phoron (kalonji, sauf, methi,mustard,jeera),1 chopped dry red chilli.Add sugar and vinegar and boil till sugar dissolves and becomes one string consistency.Add the scraped mangoes.Add kashmiri red chilli powder,little salt and boil.If needed some more sugar may be added depending on the sourness of mangoes.

Toss till the pulp is sticky but not too dry as this will caramelise if it's too dry.Sprinkle 1 tsp ground dry roasted masala and toss.Cool and store in glass jar.