Sunday, 29 September 2013


Ripe Mango Pulp (Aamba Rasa) - 2 nos.
Jaggery (Guda) - 1/2 cup
Red Chilli Powder - 1/2 tsp
Roasted Cumin powder - 2 tsp
Roasted Red Chilli Flakes- 1 tsp
Oil - 1 tsp

Method :-
Wash the mangoes, peel them and squeeze the pulp by hand or you can blend it in a blender to make a smooth and fine puree. Put the puree in low flame and stir it continuously till the moisture evaporate from the puree. Add Jaggery and red chilli powder to it and bring it to a boil. Switch off the flame and let it cool. Grease plate by oil and spread evenly the mixture layer by layer and keep it under sunlight to completely dry. Sprinkle roasted cumin n dry red chilly flakes over it for chatpatta taste. After the first layer is dried, another layer is spread over it and allowed to dry. After the mixture is completely dried cut it into desired shape. Preserve it in a jar for longer time. Enjoy the chatpatta Amba Sadha in the off season of mangoes!!! 


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