A quick mango pickle which I remember eating from childhood during summer for breakfast with parathas. It is easy to make and can be stored in refrigerator for about two weeks. I still remember when my neice was small, every summer she used to demand my mother for this one and whenever it was over, she used to send the bottle through someone for the refill. Even this weekend my mother told that she made the murabba and sent it for her. So still it continues………

Ingredients:

2 unripe mangoes
2 tablespoons oil
5-6 red whole chillies
1 pinch of asafoetida powder
1/2 tablespoon turmeric powder
2 tablespoons fennel seeds
2 tablespoons cumin seeds
1 cup water
1 cup sugar
Salt and chilli powder to taste

Method:

Wash and peel the mangoes.
Either grate mangoes or finely chop them.
In a wide bottomed vessel add the oil.
When hot, add cumin and fennel seeds till they begin to splutter.
Break red chillies into two or three pieces and add it to oil. Add turmeric powder and asafoetida powder.
Add chopped/grated mango and fry it for about 2-3 minutes. Add salt and chilli powder.
Add water and cover the vessel with a lid. Let the mango cook fully on a medium flame. (It will take 10-15 mins to cook)
When fully cooked, add sugar and mix well throughout. Continue cooking for sometime. (You might need a little more sugar if the mangoes are too sour)
Switch off the gas when the consistency is thick enough. Cool it, put in a container and refrigerate.
Serve it with hot parathas.

Tips:
Do not add sugar until the mango is fully cooked. Once sugar is added mango would not cook.