Gur Aam (Sweet -Sour-n-Spicy Mango Pickle with Jaggery)

12:46 PM


We the people of eastern India are caught in the midst of a depression and for the last few days Its been raining here cats n dogs. Unrelenting downpours with strong winds have made our lives miserable. The canals and drains are overflown, the roads are waterlogged and many a trees are uprooted resulting in traffic congestion in key crossing areas,there's power failure to add to this crisis and the humidity level is killing. With all the dirt and puddle on the streets, its a nightmare to go out of the house. Even if you succeed to make your way through that knee high ripples on the road but you could never assume when the whirling wind will caught your umbrella unguarded and will turn it inside out or the bigger than ice cubes rain drops will drench you thoroughly. The situation was worst on Friday when the city experienced an average rainfall of more than 100 mm and the lives on the roads almost came to a hault. Whoever had options chose to stay inside and enjoy the rain with hot cup of tea.


Hubby being the Hubby wanted to go to office but the little one tried to scare him  by saying there's lots of cockroaches and owls and tiktik (lizard) in that dirty water. I tried to bribe him with a promise of hot khichuri, Ilish mach bhaja (fried hilsa fish), beguni (batter fried eggplant sices), papor (pappadum) and steaming cups of hot filter coffee in between. But he was a hard nut to crack so we also had to take oath that we would let him work in the first half. We agreed to that but the rain God was on our side. After an hour of heavy rain fishes started to appear from the nearby fields. Which by then was totally immersed in water. with all those excited shouts from the road it was difficult for him to stick to that. 

Can you spot the small fish in the water?

Gotcha!!!
It was an incredible sight from our 3rd floor balcony. Herds of fish mostly Koi ( Climbing Gouramie) and Magur (Walking catfish) were there swimming slowly against the stream. We were as excited as the little one, who kept on shouting oi je oi je (There, There!). After a few calls after, my father and younger brother who is in the town on work also dropped in. by that time there were few people on the road to catch the fishes. we enjoyed the view from our balcony and tried to help them by pointing out at the fishes. after sometime the super excited Hubby could not sit back and went downstairs to catch a few for the little one. We really dint expect but he caught 8 small ones. The baby enjoyed watching them swimming in the bucket and when after all this maddening excitement he was off to sleep Hubby gave the fishes to the building watchman.
All in all it was a nice day and we enjoyed our simple meal of Khichuri and fish fry with a sweet, sour n spicy mango pickle. This pickle is a staple in the Rural areas of South Bengal. Every summer the housewives make enough of this simple pickle to last through the year. What makes it most desirable apart from its tongue tickling sweet-sour-spicy taste is the very few ingredients it calls for. In our house we make several batches of this pickle for friends and family but the maximum share goes to my elder brother as both my brother and sis-in law simply cant have any of their meal without this pickle.
Gur or gud in Bengali means jaggery and Aam is Mango. This sweet n spicy Gur aam is always made with sugarcane jaggery. This jaggery is available both in slabs and in liquid form. I have always used the slabs while in Bangalore as that was the only option I had. But this time I used a very good quality fresh liquid jaggery ( like treacle) acquired from my in laws place. It was almost black which explains for the dark colour of this pickle. If you prefer a light colour use the slabs, the taste doesnot differ either way. And even if we dont manage to get jaggery make it with sugar. That taste great too.
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Gur Aam
Ingredients:
Firm raw Mangoes : 4 medium ones (try to choose the tart ones)
Jaggery: ¾ cup* (grated or liquid) (* please see the note below)
Salt: 1 tsp
Turmeric powder: 1 tsp
Dry red chillies: 12 pieces* (*please see the note below)
Cumin seeds: 1 tbsp
Coriander seeds: ½ tbsp
Fennel Seeds: 1+ 1/2 tsp
Mustard oil: ½ cup
Chun: 1/2 tsp (mineral slaked lime (calcium hydroxide). Catechu, called Kattha inHindi,)
Method:
First wash and dry the mangoes. Peel the skin and poke the flesh at several places with a fork. Cut them in 1” large cubes. Trasfer the cut pieces in a big bowl of water mixed with the chun (this will reduce the tartness).

Drain the water and keep the mangoes on a dry plate. Heat the oil in a a non reactive heavy bottomed pan till smoking then add 1 tbsp Panchforon, 1/2 tsp Fennel seeds and 2 dry red chillies. Be careful not to burn the whole spices. when it release the aroma add the mango pieces, salt and turmeric and fry on medium flame for 5 minutes or till the mangoes are tender. Switch off the flame.

In another pan (non reactive) take the jaggery and heat it on a low flame. If you are using jaggery slabs try to grate them and heat that with a tbsp of water. Cook it on low flame for 7-10 minutes and you will see the jaggery bubbling up. Keep on stirring and try to take out as much froth as possible from the surface.
Tip in the mangoes along with the oil and and give it a good mix. Its helpful to use a long stemmed spatula to mix this. Keep on cooking on medium flame for 5 minutes. Switch of cover it for atleast 8 hours. I prefer to leave the mangoes overnight to let them absorb the sweetness and the flavours properly. Also the mangoes will release more water in this time.

After this time again prepare the bhaja masala by dry roasting 1 tbsp Panchforon, 9-10 red chillies, cumin, 1 tsp fennel seeds and coriander seeds on a very low flame till they are a few shades darker. Once cool grind them to a coarse powder. Keep aside.
Again cook the mangoes on low flame till all the water is absorbed and the oils start coming out. Mix in the ground spices and let it cool completely before storing in sterilised jars.

This keeps well for an year. The oil in this pickle acts as a natural preservative. But make sure that the lid is closed tightly and you always serve the pickle with a dry spoon.

 I mostly stock mine in a big glass jar, covered with cling film before tightening the lid. And every few weeks transfer the required amount to a small jar.


Note:
The amount of jaggery used completely depends on the tartness of the mangoes and your preference of sweetness. I used very tart mangoes with thick flesh. Could have used more jaggery but Hubby likes it more sour so kept it at that.

The same rule applies to the use of chillies as well. I used very hot chillies from my uncle's farm. So used less. Please adjust this quantity according to your preference.

If you are using sugar make sure the sugar is properly dissolved but not reached the syrup-y consistency before adding the mangoes. Other wise you will get tiny crunchy sugar crystals in the pickle. 


Event:
Sending this to DMBLGIT hosted this month at Charline Cuisine.


Tags:
Pickle, pickle recipe, mango pickle, best mango pickle recipe, Indian raw mango pickle, Bengali mango pickle, achar, aachar, aam, aamer achar, amer achar, aam ki launji recipe, gudwale aam, kairi ki achar, raw mango relish, mango preserve, sweet n spicy pickle, sweet and sour mango relish, treacle mango, suagrcane, gur, gud, ganne ka gud, ganna, mango chutney, amer chatni, kairi chutney, panchforon, red chillies, hot and spicy pickle recipe, accompaniment, relish, summer recipes, oil in pickle, how to make hot and sweet mango pickle.bengali pickle recipe.

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54 comments

  1. wow, that looks mouth watering, I can almost taste it :)

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  2. Wow irresistible pickle,makes me drool..will surely give this a try.

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  3. Thats is really tempting one... slurppp

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  4. This looks so tempting Sayantani....it has been ages since I saw such green, raw mango(kacha....tok)!!! It is so nice to see your posts more often.
    I can imagine your condition in those waterlogged roads...I am sure your kid will have more fun when he starts school and the very thought that it's pouring and the chances of getting a few days off would be so delighting for him:))I remember I used to catch talapia mach in gamchas:))have fun in the rains

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  5. Delissssshhhhciiouuuussss !! Lovely Clicks :)

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  6. This one totally reminded me of my mom.Used to have a spoonful of this in my school tiffin box.Alu chochchori , ruti and this gur aam and a sandesh...I was good to go till back home from school ..

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  7. This one totally reminded me ofmy mom.I used to have a spoonfull of this in my school tiffin box!Alu r chochchori , ruti , gur aam and a sandesh ...I was good to go.Thanx for this post.This item is a staple in lots of Bengali home :)

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  8. We call this khatmithi..and that looks finger licking good..

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  9. Beautiful photographs ... aamer acharer golpo pore jibe jal aschhe.

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  10. Absolutely LOVE it! Fab clicks as always :)
    US Masala

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  11. Gur aam looks delicious. Nice clicks of sights from your balcony. Here rain is playing hide and seek no rain, so wild fire is catching quickly.

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  12. my MIL makes this for me and I love it..

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  13. My parents stay in Kolkata and I heard about the horrible non stop rain plus the flood. They too had to shift to first floor and some water entered the ground floor. Sad sad!
    This gur aam sounds delicious .. ma too makes similar kind of chutney at home. :)

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  14. @Thanks Priya that was super quick.

    @Suja, Nitha, thanks a ton

    @Preeti, so very true...the little one is super excited to jump on the puddle, its only me who is scared of that dirty water.

    @Satrupa, Sarmistha, thanks for your encouraging words. clicking picture has become like a nightmare with missing props everytime I turn to get something.

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  15. @Aipi, Madhu, Suman..:-)

    @Swathi, now i seriously want the rain to go away...its boring now.

    @Vimitha, glad that you liked it

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  16. That was an interesting story about the Koi fish, something I can only imagine or dream about.
    Well once again you have beaten me I was planning to post this Gur Aam but I guess I will drop it now, looks delicious.
    I guess your little one has found some respite from the heat.

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  17. OMg, can imagine the excitement of ur lil one when he saw those little fishes, incredible..

    Gur aam tempts me a lot, mouthwatering here..

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  18. Mango pickle looks so beautiful, delicious, yummy and tempting that i feel like tasting it now. I love with dal and rice.

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  19. Love the golden color and shine in the gur aam! Need to try the panch foron in my recipes.

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  20. Your kid must have been so excited to see the small fishes...and this sweet and sour mango pickle must be really tongue tickling. My mom too makes this and we really enjoy it a lot with hot parathas.

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  21. Gur and Amm er chutney ta dekhte darun hoyeche. If possible do send some cloud cover to Bangalore as well as here it is still dry.
    Deepa
    Hamaree Rasoi

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  22. Interesting pickle... bookmarked...

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  23. Interesting pickle... Bookmarked....

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  24. hats is really tempting one... slurppp

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  25. Looks irresistable! Lovely clicks too..

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  26. yummy looking mango pickle looks wonderful

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  27. Very tempting pickles, I have never tried the sweet and sour! Reading the description of a monsoon day in Kolkatta was very enjoyable :-)

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  28. I have shared few awards with you. Kindly accept them from my blog. Thank you :-)

    Deepa
    Hamaree Rasoi

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  29. wow..looks so tasty and wonderful clicks..love it..

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  30. I love sweet and sour pickles so much... especially if it's prepared with mangoes. So yum!! Lovely clicks too!

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  31. I love this, but usually make with sugar. This looks absolutely wonderful. Love your photo styling!

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  32. Simply mouthwatering, pickle has got such perfect colour ....yummy Sayantini ..hope u have settled well:D

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  33. I'm drooling here...Gorgeous presentation and clicks.

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  34. @Shilpidi, do you make it the exact same way? otherwise plz post the recipe. I want more sweet n sour pickle recipe. if possible plz send me some.

    @Raji, yes the kid is super excited...and now bro had to buy him a fish globe with a small fish. will post that picture another day.

    @deepa, jekhane bolbe pathie debo, sudhu kolkata chara. am bored to death

    @Vanesa, H\Kolkata never mises to surprise us.

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  35. Mouthwatering clicks. Never have tried it with jaggery. yummy. This will be apt for our ongoing mela.It would be great if you can enter your recipe in our "Quick and easy recipe mela". Looking forward towards your entry. Thanks

    http://www.spicytasty.com/misc/quick-and-easy-recipe-mela/

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  36. Sayantani,
    darun dekhte lagche protek ta pics and amaar bhishon khete icche hoche gur aam..bhalo thekho ..hugs

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  37. Thanks for ur comments Sayantani!!! U hv awesome space n i love this pickle sweet version.. Happy to follow ur blog!!

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  38. really mouthwatering pics nice recipe

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  39. This is such a keeper of a recipe! The spices seem to perfectly balance the sour and sweet flavours. Can't believe the fish story- it sounds so surreal! What a sight!

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  40. I have had something similar to this n' absolutely loved it....but i never had the recipe with me...thank u for sharing it...:)

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  41. It is drool worthy. First time at your place. Liked it. Happily following you. Hope you will visit me too.
    Show and Tell
    Event - LGSS_Paneer

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  42. Yes Sayantani we make it more less the way you have made it.

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  43. Woww.. that is soo tempting..pictures makes me feel like having em all :)

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  44. OMG...what a tempting and irresistable pickle..The clicks are fabulous and just watching the pics in my computer screen itself made me drool...adding jaggery is something new to me.....will surely give it a try.bookmarked....

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  45. dear sayantani, what is chun? where can i get it

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  46. @Prerna, Chun is mineral slaked lime (calcium hydroxide). Catechu, called Kattha in Hindi,

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  47. Hi

    I love your blog and your recipes. I was wondering if the pickle can be made without the chun or catechu? I wouldn't know where to get this where I live. Is there any other substitute?

    Thanks

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  48. @Tumpa, dont worry just follow the method without the chun part. it would be fine. chun is used to decrease the tartness. you might have to add more sugar, thats it.

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  49. Nice story behind recipe! And food looks wonderful with good explanation how to make it.

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  50. Hi Sayantani, I came across your blog while I was googling for some pickle for my post...

    needless to say, spent a whole lot of time on your blog - amazing photography plus a whole lot of Bengali traditional recipe...

    Look forward to more interaction:)

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  51. I made it just now,have come nicely,really wonderful ,chat pata
    --Thanks sayantani

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  52. @Manabendra, thanks for trying it. glad that you liked.

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