Raw Mango Sweet and Spicy Chutney (Muraba)

Mango: After being sliced and seed body taken out, try to chip off as much mango from the middle seed as you can.

Take a big wok or cooking utensil and pour enough water in it so as to dip the sliced mangoes.

Turn on flame and add yellow food colour to mangoes when you will notice that mangoes have gotten into colour, and they have released out a foamy surface.

Strain out all water by shifting them to strainer.

Now once again, place mangoes in the same wok back. Don't turn on flame.

Add sugar, all spices, dried plums and leave them covered at room temperature for 4 hours.

Mangoes and sugar meanwhile will naturally make thick syrup in chutney after they have released syrup, turn on flame after 4 hours and cook them until mangoes are tender enough. Add vinegar.

When cold, add it to jars and store it in refrigerator.