Aam panna

Dry roast cumin seeds, fennel seeds and black pepper corns and keep aside. Once it cools grind into fine powder.

Wash and peel the mangoes. Cut them into slices.

In a large vessel add the sliced mangoes along with the seeds, add 5-6 glasses of water, add salt, mint leaves, ginger juliennes and jaggery (use jaggery depending on how sour the mangoes are) add the jaggery in batches not all together so that you can control the taste as per your need.

Cook till mangoes become soft which would take 10-15 minutes. Switch off the gas and let it cool.

Once it cools down take out the pulp from the mango seed and put the seeds aside.

Add this pulp in batches in a grinder and grind into smooth paste.

Add the dry roasted powder of cumin, fennel and black pepper into the thick paste and mix well.

Add some more water to make it into pouring consistency. Fill into bottles and refrigerate.

Serve chilled with ice cubes and garnish with some mint leaves before serving.