Khatta meetha aam ka achaar / Mango pickle

This is called Gudamma in Bihari cuisine. It is aam (mango) preserved in Gud syrup (Jaggery)
We have recently moved to a ground floor apartment in Koramangala 3 Block. There is a mango tree in the neighbouring house, and whenever it gets windy, some mangoes fall in our area too. (It is a different thing that whenever they fall on the tin shed in the neighbouring house, you feel as if someone has bombed them! (Another of India / US most wanted terrorists is our neighbour, with 5 wives or what!)

I never bothered about the mangoes, until one day, Selvi, Yashi's nanny brought them from outside and said I could use them up. Then I decided to try the gudamma thing.

I have tried to make a healthy and less time-taking version of the gudamma. My recipe-

3 raw mangoes
1/2 cup water

I did not peel the mangoes. Their peels have antioxidant properties and also adds to dietary fiber. Read here
Remove the stone, cut them up into small pieces. Add the water and cook them in a microsafe dish for 6-8 mins on full power.

1 tsp oil
1 tsp panch phoran
1-2 split red chillies
1 tsp haldi / turmeric
1/4 cup jaggery or sugar (increase quantity to taste)

In a wok, add 1 tsp oil, add split red chillies (I skipped this), add the panch phoran, add the turmeric and the cooked mango mix along with jaggery. Cook on sim for a few mins till the mixture thickens. Store in a container. Serve with parathas / rice dal / anything you like. Will stay in the fridge for a couple of days.