1/4 teaspoon bengali five-spice mix (known as panch phoron and consisting of cumin,fennel,nigella,fenugreek,and mustard seeds)
2 cups water
1/2 cup sugar
salt
1 tablespoon dry fried and powdered cumin
1 tablespoon dry fried and powdered mustard seeds
Directions:
1. Cut the mango into 6 pieces. 2. Heat oil in the pan. 3. Fry the mango slices in the hot oil until slightly brown. 4. Remove mango pieces and keep aside. 5. To the same pan add the dry red chilli and panch phoron. 6. Pour in two cups of water, the sugar and the salt. 7. Let this boil then add the mango slices. 8. Simmer over medium heat until the sugar syrup thickens to your desired. 9. consistency. 10. Pour in a serving bowl and sprinkle the dry grounded spices. 11. This can be kept under refrigeration for a week.
