Kasundi - Sliced Mango Pickle

Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended.

Heat the oil in a wok (kadhai); fry the garlic and ginger for 3-4 minutes.

Add the ground chilli paste and fry further for 3-4 minutes.

Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended.

Add salt if required. Cool and preserve in sterilized jars.