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.
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