Gur aam or instant sweet mango pickle or chutney.
A sweet tangy and spicy mango pickle. You can call it khatta mitha achar. My mother’s recipe and my most favourite pickle. You need only raw mango, equal quantity jaggery, panch phoran or Bengali five spices, chilli powder and little oil. And the taste is really lip-smacking.
This gur aam or instant mango pickle is flavoured with panch phoran or Bengali five spices. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.
And its sweetened with cane jaggery. We All know that jaggery has numerous health benefits.
It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing). It helps boost resistance against infections, hence building stronger immunity.
Source
This week’s our 196 #Foodiemonday bloghop theme is its pickle time suggested by Aruna Saraschandra who blog at Vasus veg kitchen do visit her space for delicious vegetarian recipes.
When Aruna suggested the theme I don’t have any idea what to share because my family is not pickle fan. So I make pickles very rarely. Suddenly I remember my Maa’s gur aam and the lip-smacking taste. I used to make it every year. Because its my most favourite pickle. Do try and enjoy the finger licking taste.
Recipe
1 cup – 250 ml
Raw mango – 500 gram
Salt – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Powdered or grated jaggery – 2 & 1/4 cup
Panch phoran – 1 teaspoon +1 teaspoon
Mustard oil – 1 tablespoon
Water – 1/4 cup
Method
1. Rinse the mangoes Well.
2. Peel and chop lengthwise. Make lengthwise 4 pieces.
3. Marinate with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.
4. Spread the mangoes on a large plate. Keep under sunlight for 3 – 4 hours.
5. Dry roast 1 teaspoon panch phoran or Bengali five spices till aromatic. Seeds shouldn’t be burnt. You can get panch phoran in any super market but if you don’t get it then you can make it at home. See notes to make panch phoran.
6. Let the roasted panch phoran cool down and grind in grinder or mortar pestle. Keep it aside.
7. Heat oil in a heavy bottom pan. Add 1 teaspoon panch phoran or Bengali five spices and let them splutter.
8. Add mango slices and red chilli powder. Fry for 3 – 4 minutes.
9. Now add water and jaggery powder or grated jaggery. Mix well.
10. Reduce the heat. Cook on simmer for 20 minutes or till the mangoes becomes soft. Keep stirring to avoid sticking to bottom of the pan.
11. Add dry roasted and ground panch phoran and mix well. Remove from heat and let it cool down. Jaggery syrup will be thickened when cool.
12. Store in clean and dry jar for later use. But taste before storing. Yummy isn’t it 😊
Enjoy the spicy tangy and sweet gur aam or instant sweet mango pickle.
Note
For panch phoran or Bengali five spices mix 1 teaspoon cumin seeds, 1 teaspoon Nigella seeds, 1 teaspoon mustard seeds, 1teaspoon fennel seeds and 1/2 teaspoon fenugreek seeds. Mix and use as require.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Nice and simple recipe !! Looks scrumptious
Thanks a lot Rahul 😊
Wow! Ma’s recipes are the best and being about nostalgia along with the taste and flavors from yesteryears. This one seems to ya e the right amount of tok and mishti to tantalize your tastebuds. Would have loved to trip this tongue clicking Gur Aamer Achaar
Thanks a lot Hemant for your kind words 😊
Lovely
I Remember my mother use to prepare this during summers for us. Yum..
Thank you so much Aparna 😍
The pickle looks superb, perfectly made and absolutely delicious!
There’s a similar sweet mango pickle made in Gujarat, called Gor Keri, and I love it. I’m sure I’ll love this Bengali version too. Got to try this out!
Thanks a lot Priya. Do try it, I am sure you will love the taste 😊
Gur Aam looks very tempting and making me to prepare soon😋, loved its color. I nd hubby like sweet pickles a lot, so must try pickle in this summer, very well explained.
Thanks a lot dear. Please do try and let me know how it turns out 😊
I am drooling here. Looks yummy. Tell me when I marinate the mangoes do I add the liquid to the mangoes n oil or should I discard it.
Thank you so much Archana. There will be no liquid in mangoes after drying under sun 😊
This is my kind of recipe, fuss free, easy and no need to wait for days for the aam to dry. I love panch phoron flavor so am sure this pickle must be so tasty.
Thanks Mayuri. Yes you will love the tongue tickling taste. Please do try and let me know how it turns out 😊
I am drooling here just seeing the pic. Looks so tempting. Every part of India has so many recipes with this Mango and this looks quite close to what me make and call launji. Panch phoran must have added so much flavour
Thanks a lot Renu 😍
I just love these sweet pickle using mango …. right now i am drooling di 😋😋😋pass me some 😉
All yours dear. Thank you so much!
I love the flavours here.. sweet, tangy and spicy!! It’s so inviting. I too make it every year but in a slightly different way..love to have it with my meals!!
Thank you so much Swaty!
Love this simple and scrumptious pickle recipe. Ma ‘s recipes are always the best. I love all kinds of pickle. Fantastic share.
Thank you so much Preethi!
That is such a lovely mango pickle recipe Sujatha. The same mango is pickled in different states in such different ways. Thanks for sharing this. Before the season ends, I shall make this gur aam.
Thanks a lot Veena. You are absolutely right. Different states have different recipes. Please do try and let me know how it turns out!