Normally, people love tangy, spicy, salty pickle with their meals or just like that but I am not that type. Basically I am not a pickle lover. However, I typically prefer the sweet pickles like misti kul er achar, Gur aam, Rajasthani sweet lime pickle to name a few. I believe I have very strong sweet tooth as I prefer my pickle also sweet 😂. I think I grew this taste bud for sweet pickle during my childhood as I was too fond of Grandma’s Gur aam and misti kul er achar. Whenever my thakuma (Grandma) kept the big jars of pickle under sun on the roof top we did sneak peek and stole couple of spoons achar from the jar. Later got punishment for stealing from mother 😕. But those are fun days of our Summer holidays as we did not have any Summer camps or special classes.
Later I have seen my mother preparing gur aam at home. But once I left for the hostel slowly got detached from this beautiful things and mother also stopped preparing it as she prepares mango chutney to accompany the meals. I used to see in my hostel people are finishing their meals with only a dollop of pickle and I fondly remembered my favourite gur aam. As I say time fades the memories and slowly I completely forgot about Gur aam. Only last year summer all of a sudden I remembered about gur aam and immediately called mother to know the recipe and prepared two batches of gur aam. I wanted to prepare more but by that time it was already monsoon in Bangalore so I dropped the plan. But this year as soon as I got the fresh raw mangoes in the market I prepared Mango jam and gur aam. I will definitely prepare more batches for the remaining year.
I told my Sweet and tangy ‘Pickle story’ and now it’s your time to tell me about your favourite pickle and how special it is for you or any memories related to pickle. I would love to listen to your story. Till then read the recipe and if you don’t have a sweet tooth but love sweet, spicy and tangy tastes, then you must prepare this gur aam at home.
Gur Aam or Bengali style Sweet and Tangy Mango Pickle Recipe
Preparation time: 4 hours
Cooking time: 40 minutes
Servings – 10
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 (Bengali Five Spices) – 1+ 1 teaspoon
Cumin Seeds – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Red chilli Powder – 1/2 teaspoon
Salt to taste
Water – 2 tablespoon
1. Dry roast the cumin seeds and make coarse powder by using mortar and pestle. Also dry roast a teaspoon of panch phoron and make coarse powder in mortar and pestle and keep aside.
2. Peel and de-seed the mangoes and cut the mangoes in either elongated or square 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 sauté until they are soft and tender. It might take 8 to 10 minutes under low to medium flame.
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. Sprinkle coarse powder of cumin seeds and panch phoron on top.
11. Allow to cool the pickle and store it in a airtight glass container and put it under sun occasionally for long time storage.
Watch the Step-by-Step Gur Aam Recipe Video. Click Below:
1. Keep on stirring the jaggery syrup to avoid burning or caramelizing.
2. If you already have melted jaggery 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.