2 ½ kg unripe mangoes, round and hard ones
1 litre water
2 kg sugar
1 cup white vinegar
1 tbsp chilli powder
1 tsp salt
1 cup whole red chillies, washed in vinegar
½ cup ginger and garlic each, peeled and coarsely chopped

Method:

• Cut the unripe mangoes into small cubes or thin slices.
• Let them soak in water for an hour and remove in a strainer to drain.
• Cook sugar in water until it reaches boiling point.
• Remove the scum which rises to the top, then add in the unripe mango pieces and let cook for at least an hour on slow flame.
• When the mango pulp is half tender, add the ginger/garlic mixture and cook.
• In about five to ten minutes when the ginger/garlic releases its aroma, add vinegar, chilli powder, salt and whole red chillies.
• Let it cook on slow flame till bubbles come on top and a thick syrup forms.
• Remove and store in sterilised bottles.