Aamer Morobba (Indian Mango Preserve)

• 8 mangoes (I prefer Ataulfo), cut into 1" long slices
• 1 tablespoon very finely minced ginger
• 4 Serrano peppers, seeded and finely minced
• 1 cup water
• 2 cups white sugar (use less if mangoes are very sweet)
• 2 cinnamon sticks
• 5 cardamom pods, slightly crushed
• 2 tablespoons lemon juice
• 1/2 teaspoon white vinegar
• 1 pinch kosher salt

1. Heat the sugar and water together on medium heat. Add the ginger, Serrano peppers, lemon juice, cinnamon and cardamom. Stir frequently until the liquid has reached the consistency of a thick syrup. Now fish out the cinnamon sticks and the cardamom pods.
2. Add the mangoes. Stir gently making sure that the mangoes do not disintegrate in the syrup. If the mangoes are a little unripe, you need to cook them a little longer, but if your mangoes are ripe, then it only needs to cook for a couple of minutes. They should be soft and cooked through, but definitely not falling apart. Keep an eye on them!
3. Add a pinch of salt and the vinegar and mix everything gently. You can serve this on the side to a variety of Indian flat breads, or papads or eat it straight up as dessert!

mangoes, ginger, serrano peppers, water, white sugar, cinnamon sticks, cardamom pods, lemon juice, white vinegar, kosher salt

Taken from food52.com/recipes/17291-aamer-morobba-indian-mango-preserve (may not work)