Gur aam (green mango and jaggery chutney)
Indian cuisine › Bengali · Curries With Bumbi · ♥ 690 likes · 30.3K views · 6 min video
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Read about mangoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 312 g unripe green mangoes
- 312 g grated jaggery
Wash the unripe green mangoes, wipe dry, peel, halve lengthwise and discard the seed. Cut into bite-sized pieces or slice lengthwise.
Leave uncovered about an hour to let moisture dry off, or under a fan in humid places; skip if serving right away.
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 10–12 seeds fenugreek seeds
- 1 whole dried red chilli
For the bhaja moshla, toast cumin seeds, fennel seeds, fenugreek seeds and a dried red chilli in a pan over medium-low, stirring continuously, about a minute; too long turns them dark and bitter. Transfer immediately to a bowl.
- 2 tbsp oil
Heat two tablespoons of oil in a pot over medium-high; when hot, lower to low and add panch phoron and fennel seeds.
- ½ tsp Panchforon
- ½ tsp fennel seeds
- ¼ tsp salt
Add the mangoes and stir on high heat with the salt until they lose their green color and look pale.
Tempering and cooking the mangoes
Add the jaggery, an equal quantity to the mangoes, reduce to low and stir until the jaggery liquefies. Cover or not, but stir very frequently so it does not stick and burn.
- ½ tsp Kashmiri red chilli powder
When the mangoes soften and the syrup thickens, add Kashmiri red chilli powder. Stop while the syrup is still a bit runny and sticky; it sets like toffee as it cools.
Adding jaggery and thickening the syrup
Switch off the heat and stir in the bhaja moshla. To store for a year, add white vinegar, keep in an airtight jar in the refrigerator.