Soak tamarind in water for 1/2 hour

Boil the water for 5 minutes

Cool and blend in mixie till smooth

Pass through a sieve, removing any fibres, etc

Add mango pieces to the juice

Boil till mango pieces are tender

Add jaggery, let it cook till it melts

Remove from fire and keep aside

Heat oil, add mustard seeds

When it splutter, add neem flower and fry till light brown

Add chilli powder and salt

Mix well

Mix the neem flower to tamarind juice

Served in small quantities

Making Time: 15 minutes
Shelflife: 1 day