Look inside for the detailed recipe and video.A sweet and spicy mango pickle made of raw mangoes and jaggery is also known by several names like Gudamba, Guramba, aam ki launji or khatta mitha aam ka achar. In Gudamba, gud stands for gur or jaggery and amba means raw mango, i.e., kacha aam. This is sweet, spicy, tangy pickle or chutney made with raw mangoes, jaggery and aromatic Indian spices. This is a summer delicacy since the main ingredient is raw mango; we can only make it in the summer season and store it for the whole year, like regular pickles or jam.It goes well with puri, kachori, paratha, stuffed paratha, roti, or pulav. You can serve it as a dip or side dish with your main course.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Fry Pan
- SiliconSpatula
- Vinod Platinum Triply Stainless Steel Kadai
- Wonderchef Nutri Blend
Ingredients
- 250 gm Raw Mango
- 250 gm Jaggery
- 1 tbsp Mustard Oil
- ½ tsp Cumin seeds
- ¼ tsp Fennel seed (Saunf)
- ½ tsp Mustard Seeds
- ¼ tsp Nigella Seeds (Kalonji)
- ¼ tsp Fenugreek Seeds (Methi)
- ¼ tsp Hing
- ½ tsp Chilli Powder
- ½ tsp Salt
- 1 cup Water
Video
Instructions
- Wash, peel and grate the mangoes and discard the seeds. Keep them aside.
- Take a pan and heat it on a low flame. Add cumin seeds, mustard seeds, aniseed, nigella seeds and fenugreek seeds. Dry roast the spices on the low flame for 1-2 minutes or until it smells aromatic. Turn off the flame and transfer the spices to a bowl and let it cool down completely.
- Keep aside 1 teaspoon of roasted spice and grind the rest in a grinder to a coarse powder. Keep the spice powder aside.
- Heat water in a pan and add the jaggery. Melt it completely and set it aside.
- Meanwhile, take a kadhai or wok and heat the mustard oil till smoking hot. Add 1 teaspoon of roasted spice and hing. Let it crackle.
- Add the grated mango and stir it well. Cook the mangoes for 2 minutes on medium flame, then add the melted jaggery and mix it well.
- Add chilli powder and salt and mix it well. Cook the mango with jaggery for 20-25 minutes on a low flame or until it thickens. It should have the consistency of one thread.
- Switch off the flame, add 1 teaspoon of the above-roasted spice powder and mix it well. Let it cool down completely. Store it in a sterilised air-tight glass bottle. For longer shelf life, store it in the refrigerator.
Nutrition
Serving: 500gramCalories: 1187kcalCarbohydrates: 254gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 1197mgPotassium: 488mgFiber: 5gSugar: 249gVitamin A: 3017IUVitamin C: 91mgCalcium: 134mgIron: 4mg
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