Take a heavy bottomed pan and add 1/4 cup water and half of the sugar and the salt, plus the mangoes. Mix well and put it on the hob on medium-high flame. Keep stirring till the sugar dissolves, in about 2 minutes, then add the rest of the sugar and increase the flame to high. Add the spices and red chilli powder. Boil on high till you have a thick syrup (no need to bring it up to string stage), about 10 minutes. Once the mango starts looking done, and a bit translucent, remove the bay lea and cinnamon and quickly decant it into squeaky clean jars to cool overnight.
This is one of six dishes from A Sindhi summer maani. Ankiet Gulabani of Belly Over Mind dishes details about this exclusive menu for Nicobar here. Find him on Instagram here, or head to his website here.