Gur Aam 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.
Ingredients
- 1 kg Raw Mangoes
- 500 grams Gur or Jaggery
- 5 tablespoon Mustard Oil
- 1 tablespoon Panch Phoron
- 1 tablespoon Cumin seeds (Jeera)
- 3-4 Dry Red Chilies
- 1 tablespoon Turmeric
- Salt as required
Instructions
HOW TO MAKE GUR AAM RECIPE
- Wash and peel off the raw mangoes properly. Make small slices of the mangoes. You can use grated mangoes for this recipe.
- Now take a heavy bottomed pan or kadhai. Pour some mustard oil in it.
- Temper the oil with dry red chillies, Paanch Phoron and cumin seeds.
- Add the raw mangoes in it. Mix the mangoes well with spices.
- Add turmeric and salt as required. Mix it properly.
- 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 pan.
- After around 15 mins, add jaggery into it. Mix it well along with the mangoes and keep stirring continuously on low flame.
- 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 over cook otherwise the pickle will become very thick. Switch off the flame and let the pickle cool down completely.
- Finally add some dry roasted spice mixture grounded coarsely (we often call it as 'Bhaja Guro Masala' in Bengali) into the cooled pickle and give it a nice mix.
Notes
- Store the Gur Aam in a air tight glass jar.
- Make sure to keep it safe from moisture.
- Panch phoron is mix of Fenugreek seeds, Cumin Seeds, Fennel Seeds, Nigella Seeds and Black Mustard seeds in equal amount.