Gur Aam / Bengali style Sweet and Tangy Mango Pickle | How to make Gur Aam / Bengali style Sweet and Tangy Mango Pickle
Gur Aam / Bengali style Sweet and Tangy Mango Pickleby Amrita Roy
- Prep Time
4
Hours - Cook Time
40
mins - Serves
10
People
24
1
5
About Gur Aam / Bengali style Sweet and Tangy Mango Pickle Recipe
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.
Gur Aam / Bengali style Sweet and Tangy Mango Pickle
Ingredients to make Gur Aam / Bengali style Sweet and Tangy Mango Pickle
- Raw mango - 1/2 kg
- jaggery/Gur - 1/2 kg, grated
- sugar - 3 to 4 tablespoon
- mustard Oil - 2 tablespoon
- Dry red chilli - 2
- Panch Phoron - 11/2 teaspoon
- turmeric Powder - 1/2 teaspoon
- red chilli Powder - 1/2 teaspoon
- salt to taste
- water - 2 tablespoon
How to make Gur Aam / Bengali style Sweet and Tangy Mango Pickle
My Tip:
1. Keep on stirring the jaggery syrup to avoid burning or caramelizing. 2. If you already have melted jiggery then avoid adding water. 3. Panch phoron is mix of Fenugreek seeds, Cumin Seeds, Fennel Seeds, Nigella Seeds & Radhuni in equal amount. You can replace radhuni with mustard seeds.
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