Spicy Mango Chile Jam
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
400 gms Ripe Mango Pulp
200 gms powdered jaggery
5 dry red chiles
Grind red chiles and mango pulp in a mixer grinder to smooth paste. Heat mango chili paste and powdered jaggery in a pan on low-medium flame.
Cook it till you get jam like consistency. It took 1 hour for me to get the correct consistency. To test it, take a spoonful of jam and spread it on a plate. It should spread like jam. Switch off the flame and add lemon juice. Mix well everything. Once it comes to room temperature, store it in an airtight jar or container.