CC license


  • 120 grams whole Amchoor (dry mango slices)
  • 4 teacups Water
  • 180 to 200 grams Sugar (Cheeni) (1 1/4 or 1 1/2 cup)
  • 1/2 teaspoon ground spices
  • 1/2 teaspoon Black Salt (Kala namak)
  • 1 teaspoon white Cumin powder
  • Salt (Namak) to taste
  • 2 teaspoons Red chili pepper (Lal Mirchi)
  • 1 teaspoon dry Ginger (Adrak) powder
  • 60 grams fresh Ginger (Adrak), sliced (2 tsps)
  • 4 Bananas (Kela)
  • 4tsps Raisins (Kishmish)

  1. Soak the whole amchoor in water overnight.
  2. Cook it in the same water until tender.
  3. Cool and pass through a sieve.
  4. Add to it salt, chilli powder, white cumin powder, dry ginger, fresh ginger slices and black salt dissolved in a little water and mix well.
  5. Add sliced bananas and raisins soaked in water and mix.
  6. Serve at dinner or lunch.
Keep refrigerated for a maximum of 14 days. There is a low risk of this causing botulism because of the neutral pH and that is the warning for storage.