Gur Aam or Jagerry Mango Pickle

Name: Gur Aam or Jagerry Mango Pickle
Total time: 1800 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 500 gms raw mangoes; 400 gms jaggery or as needed; 2 tbsp sugar; 1 tsp salt; 1/4 th tsp red chilli powder; 1/2 tsp turmeric powder; 2 tsp vinegar; 1/2 tsp paanch phoron; 1 dry red chilli broken into pieces; 1 tbsp mustard oil; Dry roasted masala powder :; 1 tbsp cumin seeds; 1 tbsp coriander seeds; 1 tbsp fennel seeds; 1/4 th tsp kalonji; 1/2 tsp fenugreek seeds; 2 dry red chillies

Kumkum Chatterjee @cook_12055532

#cookeverypart
Gur Aam is a traditional Bengali condiment made with raw mangoes and cooked with jaggery. Dry roasted ground spices are added for extra flavor. This jaggery mango pickle keeps well year round if refrigerated. This condiment is sweet, savory, sour, spicy, with a nice bite from raw mangoes. It is an instant pickle and is prepared within 30 minutes. In summer, when mangoes are in season ,this chutney like pickle is made and preserved in the refrigerator and served as a side dish with any Indian meal.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

10 servings

500 gmsraw mangoes
400 gmsjaggery or as needed
2 tbspsugar
1 tspsalt
1/4th tsp red chilli powder
1/2 tspturmeric powder
2 tspvinegar
1/2 tsppaanch phoron
1dry red chilli broken into pieces
1 tbspmustard oil
Dry roasted masala powder :
1 tbspcumin seeds
1 tbspcoriander seeds
1 tbspfennel seeds
1/4th tsp kalonji
1/2 tspfenugreek seeds
2dry red chillies

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Steps

30 minutes

1

Wash and peel the skin of raw mangoes. Deseed and cut into bite sized cubes.Smear salt and turmeric and set aside in a strainer to drain excess water from mangoes.
2

Meanwhile, dry roast spices to prepare masala. Cool and grind coarsely in a mixer grinder. Store this masala in an airtight container. Use as and when needed.
3

Now in a heavy bottomed wok, heat mustard oil.Temper the oil with paanch phoron and 1 broken dry red chilli. Add raw mango cubes.Add salt to taste. Saute for few minutes. Add crushed jaggery and 2 tbsp water.Cook few minutes till jaggery dissolves.
4

Add red chilli powder, pinch of turmeric and 1/4 th tsp salt or to taste.Cook till jaggery thickens and mangoes are soft but not mushy.If needed add sugar depending on the sourness of mangoes. Add 2 tsp vinegar which acts as a preservative.Switch off flame when jaggery coats the mangoes.Add dry roasted and ground masala at this stage and toss.
5

Set aside to cool completely.Store in a clean dry glass jar and relish hot,sweet,sour and spicy Gur Aam as it is or as a side with any Indian meal.