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

By Amrita Roy  |  22nd Apr 2018  |  
5 from 1 review Rate It!
  • 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

19

1

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

  1. Peel and de-seed the mangoes.
  2. Cut the mangoes in elongated shape.
  3. Marinate the mango slices with turmeric powder, salt and red chilli powder.
  4. Spread the marinated mango slices in a big plate and dry under sun for 3 to 4 hours.
  5. 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.
  6. In a heavy bottom pan heat mustard oil and add dry red chilli and panch phoron.
  7. After that add sundried mango slices and saute until they are soft and tender.
  8. Next add the melted hot jaggery into the mangoes and cook under low to medium flame until the mangoes are translucent.
  9. At this stage the jaggery syrup starts becoming thick and when it is one thread kind of consistency switch off the gas.
  10. 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.

Reviews for Gur Aam / Bengali style Sweet and Tangy Mango Pickle (1)

Milli Garg6 months ago

Thanks for sharing this recipe.
Reply