Gur Aam, Sweet and Tangy Mango Pickle Recipe

Gur Aam is one of the traditional pickle recipes which is quite popular among Bengalis. As the name suggests, ‘Gur Aam‘ is prepared from ‘Aam’ or Mango(raw) along with ‘Gur’ or Jaggery.

Gur Aam is an amazing combination of the sweet and tangy flavor of raw mangoes which is just irresistible.

This is generally prepared during the summer season. Fresh and tangy raw mangoes are available this time.

Every summer my mother used to prepare Gur Aam. Unless other Mango pickles, this recipe includes more sweetness.

Raw mango consists of a number of health beneficiaries. The fruit is rich in vitamins A and C, calcium, iron and, magnesium which is vital for the extraction of wastes in the body.

Besides, it also helps ease digestion and control constipation. They also help the skin soften and breathe making it healthy.

You can prepare Gur Aam recipe in bulk quantities and store it in large jars or any container of your choice for the rest of the year.

It can be served with Parathas, Rotis and, even with Khichdi.

Ingredients to prepare Gur Aam:

• 1Kg Raw mangoes

• 500gm Gur or jaggery

• 1 tbsp Cumin seeds

• 1 tbsp Panch Phoron

• 3-4 Dry Red Chillies

• 1 tbsp Turmeric and Salt as per taste
• 4-5 tbsp Mustard oil

Method of Preparation:

1. Wash and peel off the raw mangoes properly. Make small slices of the mangoes. You can use grated mangoes for this recipe.
2. Now take a heavy-bottomed pan or kadhai. Pour some mustard oil in it.
3. Temper the oil with dry red chilies, Paanch Phoron, and cumin seeds.
4. Add the raw mangoes in it. Mix the mangoes well with spices.
5. Add turmeric and salt as required. Mix it properly.
6. Cover the pan and cook until the mangoes become soft. Make sure to check the mangoes in between. Stir it with a spatula so that it does not stick to the bottom of the pan.
7. After around 15 mins, add jaggery into it. Mix it well along with the mangoes and keep stirring continuously on low flame.
8. When the mangoes start to turn translucent and the jaggery becomes a syrup, increase the heat and cook stirring continuously till it comes to a one thread consistency. Do not overcook otherwise the pickle will become very thick. Switch off the flame and let the pickle cool down completely.
9. Finally, add some dry roasted spice mixture grounded coarsely (we often call it ‘Bhaja Guro Masala’ in Bengali) into the cooled pickle and give it a nice mix.

Few more Bengali recipes that you may like:

• Mishti Polao
• Aloo Posto
• Jhinge Aloo
• Patal Aloo
• Dhokar Dalna
• Cholar dal
• Tomato Chutney