Refreshing Aam PannaVeg

1

Pour enough water into a pressure cooker and cook the raw mango for 5 to 6 whistles until completely cooked.

2

Once cooled, remove the skin, chop the mango, and blend it into a fine puree. Add a little water if necessary to achieve a smooth consistency.

3

In a separate pan, melt the jaggery in a little water using a 1:2 ratio (1/2 cup mango puree to 1 cup jaggery). This melts the jaggery to remove dirt and impurities.

4

Strain the melted jaggery to remove any impurities. Combine the strained jaggery liquid with the mango puree in a pan over heat.

5

Add the pounded peppercorns, seeds of 4 cardamom pods, cumin powder, and black salt to the mixture.

6

Stir the mixture well until everything is dissolved and there are no lumps. Turn off the heat and let the mixture cool completely before bottling it.