Slice tomatoes and mango and retain the stone (seed) / it is optional. Heat oil in pan; add five spices and slitted green chili.

Allow the spices to crackle, add tomato and mango, sauté for 2-3 minutes, add salt and sauté for another 1 minute.

At this stage tomatoes is squashed and mango is reduced to pulp. Add water, cover and cook for 8-10 minutes.

The mango pulp shall stick to the bottom of the cover, scrape it back to the pan, add sugar and cook for another 2-3 minutes.