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Gur aam is a Bengali style sweet and tangy mango pickle. It is a traditional recipe which I have seen my grandmother preparing in big jars during summer time and store the jars for rest of the year with proper maintainance. This pickle can be paired with any time of meal. Mango and jaggery are the two main ingredient of this pickle.
Thanks for sharing this recipe.
Peel and de-seed the mangoes.
Cut the mangoes in elongated shape.
Marinate the mango slices with turmeric powder, salt and red chilli powder.
Spread the marinated mango slices in a big plate and dry under sun for 3 to 4 hours.
Meanwhile, take grated jaggery, sugar and little water in a pan and melt them properly. Keep on stirring continuously under low flame while melting them.
In a heavy bottom pan heat mustard oil and add dry red chilli and panch phoron.
After that add sundried mango slices and saute until they are soft and tender.
Next add the melted hot jaggery into the mangoes and cook under low to medium flame until the mangoes are translucent.
At this stage the jaggery syrup starts becoming thick and when it is one thread kind of consistency switch off the gas.
Allow to cool the pickle and store it in a airtight glass container and put it in sun occasionally for long time storage.
SERVING: 10
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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