In a kadai or pan, add the grated mango and all the spices and jaggery.
Combine well and cook this mix over a low flame.
The mix well starts to come together and also it will ooze out a lot of water.
Slowly the mixture starts bubbling. Keep stirring the mixture if not it might turn hard.
Cook until 3/4 of the water evaporates, and the pickle comes to a jam-like consistency like below. It took me about 15 minutes over a low flame. If you are cooking over a medium flame, you can cook for about 8 to 9 minutes.
Let it cool and store in an airtight container.
Serve it with theplas or parathas.
Methi powder is completely optional.
You can use sugar, instead of jaggery.
I went with comparatively less sweet and spicier. But you can increase the sugar and jaggery or the spices as per your taste preference.
Make sure you keep stirring the pickle mix if not it will get hard and also the pickle should be semi-solid like jam.
I did not go with one string or 2 string consistency. Once 3/4 of the water got evaporated, it cooked for couple more minutes and turned it off. But you can cook until one string consistency.
It took me about 15 minutes to prepare the pickle over a low flame. If you are cooking over a medium flame, you can cook for about 8 to 9 minutes.