Gur Aam / Bengali style Sweet and Tangy Mango Pickle | How to make Gur Aam / Bengali style Sweet and Tangy Mango Pickle

Name: Gur Aam / Bengali Style Sweet And Tangy Mango Pickle
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Yield: 10 people
Ingredients: 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

By Amrita Roy | 22nd Apr 2018 |

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Gur Aam / Bengali style Sweet and Tangy Mango Pickleby Amrita Roy

Prep Time
4
Hours
Cook Time
40
mins
Serves
10
People

19 saves

1 review

5 likes

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

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.

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.