Gulamba (sweet chutney made with raw mango and jaggery)

Gulamba (sweet chutney made with raw mango and jaggery) 

(All Ingredients are underlined) 

Grate or cut raw mango into small pieces. If grating, discard the outer peel. If cutting, you may keep the peel. If the mango is less sour in taste, add the same measure of jaggery(gud) as the grated mango, to it. If the mango is very sour, add 1 and 1/2 times jaggery. Let it cook on a low flame till most of the water is evaporated and a consistency, such that it stays in place when poured in a plate, should be achieved. Remember, after cooling, it becomes thicker than when it is hot. Add little ghee when serving. It is usually eaten with hot rotis/chapatis. It can also be stored in the fridge for at least up to a month.