Recipe credit: Zahida Ebrahim
Pic credit: Safiyyah Jamal Ameer
½ kg Achaar Masala
3 cups Sugar
2 cups Water
1 cup Vinegar
2 tablespoon Maziena
½ cup oil
2 teaspoon Mustard seeds (Rye (black seed))
2 teaspoons Whole jeera
1 teaspoon finely chopped garlic.
Wash and dry and cut mangoes, add achaar masala and allow to marinate for 3 to 4 hours or overnight. Make a syrup with sugar and water then add vinegar and allow to boil for a while, then add maziena and boil until it thickens, then leave to cool. Make vagaar with oil, mustard seeds, jeera and garlic and allow to cool. Once syrup and vagaar are cool add to mangoes and mix well. Bottle and refridgerate. Can be freezed.