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.
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.
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
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.
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
I would love to see your creations.
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