Begin heating a pot on low heat and place your roughly broken jaggery balls in it.
Add 2 tbsp of water to the jaggery. Keep an eye on it and do not let it burn. It will slowly begin to melt.
Use a spatula to scrape the bottom of the pot occasionally. Stop heating once all jaggery pieces have completely melted.
Wash, peel, and slice the unripe mango.
Heat a large skillet/ Kadai on medium heat; add the mangoes, chili powder, salt. Sprinkle 2 tbsp of water and mix thoroughly
Partially cover the kadai and let the mangoes cook
Cook the mangoes until they turn almost transparent around the edges
Now turn up the heat to medium high and add the melted jaggery to the mangoes
Mix everything thoroughly and give it a taste. Add more chili powder or jaggery (it is totally up to you)
Stir every 5 minutes or so
Cook until everything thickens up a little bit or until it slides off (slowly) your spatula. Once it cools down completely, the mango jam will thicken up further
Now heat oil in a small pan (medium high heat)
Once the oil is hot, add the mustard seeds and let it splutter
Add the mustard seeds to the mango jam and give everything a good stir
Mango jam/ sakkara maanga can either be served hot or cold with any rice dish or roti or even toast!
