GUD AAM / (Sweet and Sour Mango Pickle Bengali Style)

GUD AAM / (Sweet and Sour Mango Pickle Bengali Style)

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This was my favourite pickle in my childhood, my grandmother used to prepare this every summer when tangy, yummy, raw mangoes were in season. The sweet and sour taste of this pickle is to die for. I still remember the sweet memories of my childhood, during the summer holidays my grandmother along with my mom used to make different varieties of pickles, vadis, papads and chips to last all year long. I will be sharing some of her pickle recipes soon but this one is my favourite and it can be had with any dish. Believe me, its so yummy that no one will be able to say no to it.

Pickle making is an art and requires lots of patience and should be done in a very hygienic way, it is a lot of hard work but when you taste the results, you will never buy pickles from the market ever — as we say homemade pickles are the best.

image of GUD-AAMPrecautions to be taken while preparing this pickle:

  • Save it from water or any moisture as water is the enemy of any pickle.
  • Always use dry spoons while preparing the pickle and while consuming it too.
  • Use a non-reactive heavy bottom utensil to cook the pickle.
  • Always use an airtight glass jar to store all your pickles, plastic jars won’t do.
  • I always take out a small quantity of the pickle in a small jar to consume and keep the big jar cling filmed and then put the airtight lid on.

Recipe for Gud Aam:

image of GUD-AAMIngredients:

  • 1Kg – Raw mangoes washed dried and cut into pieces.
  • 1Kg – Gud (jaggery)
  • 150 gms – Sugar
  • 1 tsp – Turmeric (½ tsp to apply on the mangoes and ½ tsp to cook with)
  • 2 tbsp – Mustard oil
  • Salt to taste

Ingredients for Tadka (Tempering):

  • 1 tsp – Bengali panch phodon (this is a mix of five whole spices which we bongs use in our every day cooking, it consists of methi, jeera, kalonji, saunf and rai seeds in equal quantity, generally we use randhuni seeds but as it is not available everywhere so we can substitute it with rai seeds)
  • 4 to 5 – whole red dry chillies

Ingredients for Bhaja gudo masala (Dry rosted spices ground corsaley):

  • 1 tbsp – Saunf seeds (Fennel seeds)
  • 1 tbsp – Kalonji seeds (Nigella seeds)
  • 1 tbsp – Jeera seeds (Cumin seeds)
  • ½ tbsp – Methi seeds (Fenugreek seeds)
  • 4 nos – Whole dry red chillies

image of GUD-AAMMethod for bhaja gudo masala:

  1. Dry roast all the spices, cool them and coarsely grind in a mortar and pestle preferably. Keep aside.

image of GUD-AAMMethod for making the pickle:

  1. First, wash and dry the mangoes and cut them lengthwise or cubes as you like and rub them with some salt and turmeric and spread them in a big tray or plate and dry them in sunlight for 2 to 3 hours. Please take care that direct sunlight doesn’t fall on them if the sunlight is very strong then cover them with a muslin cloth and then dry.
  2. Now take a pan and add 2 tbsp water and jaggery and sugar and melt them; make sure it is fully melted by stirring continuously. If any impurity of the jaggery floats on top, discard it as this impurity can spoil the pickle.
  3. In another heavy bottom pan or kadhai add mustard oil and bring it to a smoking point and then lower the flame.Add the whole spices and chillies for tempering and let them crackle then add the pre-semi dried mangoes to it and some salt and turmeric and saute for couple of minutes.
  4. Add the above melted jaggery and sugar and cook on medium flame, let it cook for 10 to 15 minutes keep stirring continuously don’t let the jaggery caramelize.
  5. When the mangoes start to turn translucent and the jaggery becomes a syrup, increase the heat and cook stirring continuously till it comes to a one thread consistency.
  6. Do not over cook otherwise the pickle will become very thick. Switch off the flame and let the pickle cool down completely.
  7. Now add the Bhaja gudo masala (dry roasted spices ground coarsely) to the cooled pickle and give it a nice mix. Taste the seasoning, it  should taste sweet, salty ,spicy, and sour, there should be a perfect balance of all the above, in Bengali  we say TOK, JHAAL, MISHTI….
  8. Pour it in airtight jars and enjoy it with any dish or as it is, simply yummm…

image of GUD-AAMHAPPY PICKLING ENJOY YOUR SUMMERS AND MAKE THE MOST OF THE SUNSHINE WHEN IT IS SO BRIGHT AND NICE.

GUD AAM (Sweet and Sour Mango Pickle Bengali Style)
 
Author:
Recipe type: Bong Connection Affairs, Chutney,Pickles and Condiments
Cuisine: Indian
Ingredients
  • 1Kg – Raw mangoes washed dried and cut into pieces.
  • 1Kg – Gud (jaggery)
  • 150 gms – Sugar
  • 1 tsp – Turmeric (½ tsp to apply on the mangoes and ½ tsp to cook with)
  • 2 tbsp – Mustard oil
  • Salt to taste
Ingredients for Tadka (Tempering):
  • 1 tsp – Bengali panch phodon (this is a mix of five whole spices which we bongs use in our every day cooking, it consists of methi, jeera, kalonji, saunf and rai seeds in equal quantity, generally we use randhuni seeds but as it is not available everywhere so we can substitute it with rai seeds)
  • 4 to 5 – whole red dry chillies
Ingredients for Bhaja gudo masala (Dry rosted spices ground corsaley):
  • 1 tbsp – Saunf seeds (Fennel seeds)
  • 1 tbsp – Kalonji seeds (Nigella seeds)
  • 1 tbsp – Jeera seeds (Cumin seeds)
  • ½ tbsp – Methi seeds (Fenugreek seeds)
  • 4 nos – Whole dry red chillies
Instructions
Method for bhaja gudo masala:
  1. Dry roast all the spices, cool them and coarsely grind in a mortar and pestle preferably. Keep aside.
Method for making the pickle:
  1. First, wash and dry the mangoes and cut them lengthwise or cubes as you like and rub them with some salt and turmeric and spread them in a big tray or plate and dry them in sunlight for 2 to 3 hours. Please take care that direct sunlight doesn’t fall on them if the sunlight is very strong then cover them with a muslin cloth and then dry.
  2. Now take a pan and add 2 tbsp water and jaggery and sugar and melt them; make sure it is fully melted by stirring continuously. If any impurity of the jaggery floats on top, discard it as this impurity can spoil the pickle.
  3. In another heavy bottom pan or kadhai add mustard oil and bring it to a smoking point and then lower the flame.Add the whole spices and chillies for tempering and let them crackle then add the pre-semi dried mangoes to it and some salt and turmeric and saute for couple of minutes.
  4. Add the above melted jaggery and sugar and cook on medium flame, let it cook for 10 to 15 minutes keep stirring continuously don’t let the jaggery caramelize.
  5. When the mangoes start to turn translucent and the jaggery becomes a syrup, increase the heat and cook stirring continuously till it comes to a one thread consistency.
  6. Do not over cook otherwise the pickle will become very thick. Switch off the flame and let the pickle cool down completely.
  7. Now add the Bhaja gudo masala (dry roasted spices ground coarsely) to the cooled pickle and give it a nice mix. Taste the seasoning, it should taste sweet, salty ,spicy, and sour, there should be a perfect balance of all the above, in Bengali we say TOK, JHAAL, MISHTI….
  8. Pour it in airtight jars and enjoy it with any dish or as it is, simply yummm…
Notes
1. Save it from water or any moisture as water is the enemy of any pickle.

2. Always use dry spoons while preparing the pickle and while consuming it too.

3. Use a non-reactive heavy bottom utensil to cook the pickle.

4. Always use an airtight glass jar to store all your pickles, plastic jars won’t do.

5. I always take out a small quantity of the pickle in a small jar to consume and keep the big jar cling filmed and then put the airtight lid on.

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