INGREDIENTS
2 large raw mangoes, 500 ml water or as required, 1 thin fresh green chili to taste, ¼ cup fresh mint leaves, 6 tbsp sugar or to taste (you may also add equivalent amount of jaggery), 2 tsp chaat masala, ½ tsp roasted cumin powder, ¼ tsp black salt or regular salt to taste
METHOD
• Make a smooth paste of green chilli and mint using a little amount of water and set it aside.
• Roast raw mangoes on a skillet for about 15-20 minutes by covering the pan so that they get tender in steam. And don’t forget to turn the sides time to time. You may also roast in oven by wrapping in foil paper.
• When the raw mangoes get tender completely, peel them and take out the pulp.
• Put the pulp in blender along with all the seasoning and green paste and blend well.
• Now put the blended mixture into the saucepan and add water. Cook the mixture over medium heat until it boils and the foam on the surface disappears. Stir occasionally.
• After that take out the mixture into a vessel and leave it to cool down.
• Once cooled, fill it in a jug or bottles and chill it for hours.
• For serving, pour some concentrate into the glasses along with some chilled water to make it slightly thin and then serve.
