Mango Gojju

How to Prepare

1. Peel and grate the raw mangoes (or blend them into a coarse paste).
2. Heat 1 cup of sesame oil in a heavy-bottomed pan over medium heat.
3. Add 4 tablespoons of mustard seeds and wait until they splutter.
4. Add 2 tablespoons of fenugreek seeds and 10-12 dried red chilies, and sauté for 1-2 minutes.
5. Add the grated mango pulp to the pan and mix well.
6. Add 1 cup of jaggery (adjust based on mango sourness) and 4 tablespoons of salt. Stir continuously.
7. Cook on low heat for 20-25 minutes until the mixture thickens and oil starts separating.
8. Add 2 tablespoons of turmeric powder and 4 tablespoons of roasted gram powder (optional for thickness). Mix well.
9. Turn off the heat and let the gojju cool completely.
10. Transfer to sterilized jars for storage.