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.
|Can you spot the small fish in the water?|
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.
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.
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.
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.