Mavina kayi Sihi uppinakayi ( raw mango chunda)

Ingredients 

Mavina kayi ( green mango//aam)—2  ( grated mango —2 cups)

Sugar— 2 cups

Jeera (jeerige//cumin seeds)—1 tablespoon 

Red chilli powder ( achha menasina pudi)—1 teaspoon

Salt—1/2 teaspoon 

Turmeric powder (arisina//haldi)—1/4 teaspoon 

Asafoetida (hing//ingu)—less than 1/4 teaspoon 

Method 

Wash the mavina kayi and pat dry them completely and peel the skin.

Grate them using a  Bigger size grater.

Now transfer the grated mavina kayi into a kadai or non stick pan,add sugar and mix them well.

Once the mavina kayi starts releasing its juices add,salt,arisina,red chilli powder,jeerige,and asafoetida.

Mix them well.

Initially consistency will be watery.

Now keep the kadai on stove and let it cook on medium flame.

Keep on stirring it.

You will see the mixture bubbling and mixture will begin to thicken.

Let it cook till you get 2 thread consistency or desired consistency.

If you cook more it will become dense and hard.

There should also be a slight crunch in the mavina kayi.

 Switch off the stove.

Let it cool .

Store in a sterilised glass jar or bottle.

You can store in refrigerator for months.