My grand mother used to make ‘mango jam’ during summer to be served along with poori. I don’t know why it was called ‘mango jam’. Nonetheless, it made a great accompaniment to poori, an all-time-favorite combination with children. Mango jam can be made easily and in a jiffy. You can use it as a lunch box recipe for your kid – pack mango jam with poori or bread. Your child would just love it!
Ripe mango – 1 no, medium sized*
Jaggery – 3 tablespoons
Pepper corns – 3no, coarsely ground
Dry ginger – powdered, ¼ teaspoon
Cardamom – 2 no
Ghee – 1 teaspoon (optional)
*Though I have used ‘Banganapalli’ variety, you can use any variety of mangoes. If you choose smaller sized mangoes, use two fruits instead of one.
|Mango Jam (மாம்பழக் கலவை)|
Method: Wash, peel and cut the mango flesh into cubes. Remove cardamom seeds. Powder cardamom seeds, dry ginger and pepper corns separately using a mortar and pestle. Keep aside.
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