Let’s proceed to making Aam Papad at home. Take 6-8 medium-sized Green (Raw) Mangoes. Wash them properly.

Now, peel the mangoes, remove the seeds, and chop them roughly.

Add the chopped pieces to a Kadai, add 1 cup of water, stir, and cover the lid. Cook on a medium flame until the mangoes become soft.

Keep checking in between, after cooking for 8 minutes, the mangoes have become soft and get mashed well with a spoon, also the water has dried up. Keep aside.

Once the mixture gets cooled down, add it to a blender and blend to make a smooth Puree.

Now, strain the Puree through a sieve to get rid of any lumps(if any).

Take a Pan and add the Puree to it. Don’t turn on the gas yet.

Add 1 cup of sugar, 1 tbsp Black salt, 1 tbsp Chaat Masala, 1 tsp Cumin powder, and 1 tsp Kashmiri Red Chilli Powder.

Mix everything well. Turn on the gas, stir, and cook until the mixture gets thick.

Once it gets thick, add 2 tbsp of lemon juice. Stir and mix well. Lemon juice acts as a preservative.

Cook for 2-3 minutes, and you will observe that the mixture gets transparent and shiny.

Grease a plate with desi ghee and spread the mango paste on it.

Let the paste dry under a fan or sunlight. If you dry it under a fan, it will take 2 days, and if you dry it in sunlight, it will take 1 day. Just cover with a thin cloth in the sunlight.

After drying, it easily gets off the plate by just scraping from the sides.

Cut it into any shape you like.

You can store it for 3 months, and if you put it in an airtight container and refrigerate it, then you can store it for 6 months to a year.

Enjoy the spicy and tangy Aam Papad.