Yield: 10-12 Servings
Long Mango - 4
Coconut Oil - 1 tbsp
Garlic - 1 tbsp (finely chopped)
Anchar Massala Powder - 2 1/2 tbsp
Geera (Cumin) Powder - 1/2 tbsp
Water - 1 cup
Brown Sugar - 1/4 to 1/2 cup
Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped)
Salt - 1 tsp
Wash mangoes and pat dry.
Cut off stems, divide in half and remove the core. Do not confuse the seed with the core.
Once core is removed, divide each half into 4 equal size pieces.
Heat a medium sized pot over medium heat.
Add garlic, anchar massala and geera powder and allow to cook for 2 minutes.
Add water, sugar, scotch bonnet pepper and salt.
Stir until sugar and salt is dissolved.
Add mango and stir to ensure all the pieces are fully coated.
Reduce heat to low, cover and allow to cook until mango is tender (about 45 minutes).
Be sure to stir mixture every 10 minutes.