Thanks Bhibha di for your expert advice!
There are two methods of making this pickle.
The longer method is to slice the mangoes and rub with salt and keep it in the sun for few days to soften it.
Boil the jaggery separately to make a thick syrup(three threads) and then cook the soften sliced mango together!
This recipe will be ready the same day!
Ingredients:
Raw mango-1 kg-peeled and sliced into half inch long pieces,
Jaggery-1 kg,
Roasted cumin pwd- 2 tsp,
Roasted fennel pwd- 2 tsp,
Roasted dry chilli pwd-1 tsp,
Roasted fenugreek pwd-1/2 tsp,
Turmeric pwd-1 tsp(optional)
Black salt-1 tsp,
Salt-2 tsp,
Rock salt-1 tsp,
Oil-1/4 cup
Vinegar-4 tbsp.
Note:Always keep a separate utensil for making sweet dish, sweet pickle or any pickle where cooking is required.
Like you keep a separate utensil to boil milk and a separate utensil to make tea!
Would have loved to cut the mangoes with the hard covering of the stone,but at home it is not possible.Sucking of the sweet pickled hard covering is another pleasure:)
Make the pieces a little larger then what I have cut.
Method:( do not use a small kadhai or pan as the jaggery needs to boil to gain like jam consistency- keep a plate or saucer in the freezer for testing the donness of the guramma)
Wash and clean jars with hot water and wipe it dry.
Wash the utensils and spoons with hot water before the cooking starts and wipe clean with a clean cloth.
Wash and wipe the mangoes dry with a clean cloth.
Crush the jaggery with a rolling pin into small pieces.
Place it in a deep pan.
Slice the top head of the mango and peel the skin.
Cut long slices and cut the mango pieces from the stone too( would have loved to cut the stone but at home it is not possible)
Heat kadhai and pour 1/4 cup of oil in it.
As oil heats up, lower the heat and add one tsp of turmeric (optional) and then add the sliced mangoes.
Sprinkle 2 tsp of plain salt and stir the mangoes with a wooden spoon.
Cover for 5 to seven minutes to soften the mango pieces.
Stir in between.
In another side of the gas put the jaggery on top of the stove.
Keep the heat on low.
Add 1 cup of water.
Keep stirring to break the jaggery.
As the jaggery softens,break it with the back of the laddle to fasten the process.
It will take the same time as the mangoes soften.
As the jaggery comes to a boil,close gas and strain it through a strainer to remove impurities.
You can strain the jaggery directly in the kadhai,but it is better to use another pan with a handle to strain the hot jaggery.
Once the mangoes are soft,pour the hot jaggery in it.
The heat has to be low.
Keep stirring and after 15 to 20 minutes,the jaggery will start to thicken-raise the heat for a few minutes to fasten the process.
To test the right consistency,take out the plate or saucer from the freezer and drop a little liquid of the cooked guramma on the cool plate.
Tilt the plate and if the liquid stays and does not flow then the consistency is right,but if the liquid flows then the liquid needs to thicken more.
Once the consistency is right,then add 2 tsp of roasted cumin pwd,2 tsp of roasted fennel pwd,1 tsp of roasted red chilli pwd,1/2 tsp roasted coarsely fenugreek pwd,1 tsp of black salt,1 tsp of rock salt.
Let it cook on low heat for 2 minutes.
You can taste the sweet pickle and adjust the seasoning.
Close gas and check again the right consistency.
Leave it to cool completely.
As it cools the liquid will thicken.
Once the sweet pickle is cool add 4 tbsp of vinegar.
Stir and spoon the pickle in a clean jar.
Leave 1/2 inch space at the top.
Cut butter paper of the size of the jar lid and place it the inside part of the lid.
Cover the bottle with the lid.
This pickle will be kept in your kitchen cupboard and can last up to six months.
Enjoy this sweet pickle with paratha,puri,rice or any vegetarian meal.
Thanks Archana for your expertise!
Ingredients:
Raw mango-1 kg-peeled,grated and stone discarded-600 gms,
Salt-1 and 1/2 tbsp,
Turmeric pwd-1 tsp,
Mustard oil-3/4 cup to 1cup-heated and then cooled,
Mustard pwd-1 tbsp-( yellow or black),
Roasted fennel pwd- 1tbsp,
Roasted whole red chilli pwd - 1 tsp,
Roasted methi or fenugreek pwd -1/4 tsp,
Roasted dry red chilli pwd-1 and 1/2 tsp,
Ajwain or carom seeds -1/2 tsp,
Onion seeds or kalongi or mangrail seeds -1/2 tsp,
Fennel seeds-1/2 tsp,
Note:Roast and grind the spices in more quantity as it can be used in making mango pickle and mango jaggery pickle.
Mustard seeds are not roasted but ground directly,but needs sunlight for few hours if it is kept in the jar for long.
Roast each spice( fennel,dry red chilli,fenugreek seeds) separately and let it cool ,then grind coarsely.
Keep in a jar or wrap in a foil and then keep in plastic bag for later use.
Method:
Clean the jar and utensils in which you plan to use for making the pickle, with soap and hot water.
Wipe it dry with a clean cloth.
Wash the raw mangoes and wipe it dry with a clean cloth.
Heat mustard oil in high heat to remove the rawness and when it hot and as the fumes starts coming out,close the gas.
Keep it aside to cool.
Remove the stem of the mango and peel off the skin.
Using the side which has big hole in the grater,grate the mangoes in a bowl and discard the stone.
Sprinkle 1 and 1/2 tbsp of salt and 1 tsp of turmeric pwd.
With a clean spoon or wooden spoon,mix the salt and turmeric pwd evenly.
Cover with a thin muslin cloth and leave it for two hours in the veranda or sunlight place.
(It is not easy to roast in such small quantity as I have roasted each spice using 5 to 6 tbsp and a handful of dry red chilli-since the pickle is made using only 1 kg of mango,so little quantity is used.
You can roast the spices and grind it and keep the powder in a jar.The same spices will be used in making mango pickle or sweet and sour mango pickle)
Roast fenugreek seeds in a hot tawa for few minute and as you get the roasted aroma,transfer to a plate.
In the same tawa,add fennel seeds and as the colour changes( toss with a spoon),transfer to a plate.
Dry roast the red chillies for few seconds,then transfer to a plate.
Grind coarsely the roasted fennel seeds,fenugreek seeds,dry red chillies and then grind the mustard seeds.
After two hour,the grated mango will leave out some water and will be more soft and mushy.
Add 1 tbsp of mustard pwd,1 tbsp of fennel pwd,1 and 1/4 tsp of red chilli pwd,1/4 tsp of fenugreek pwd,1/2 tsp of ajwain or carom seeds,1/2 tsp of kalonji or onion seeds and 1/2 tsp of fennel seeds.
Mix with a wooden spoon and then add 1/2 cup of mustard oil.
( you can adjust salt)
Mix and then spoon the grated mango mixture to a glass jar.
Level the top and pour 1/4 cup more oil.
The top level should always be coated with oil.(add more if needed)
Keep extra oil,in case you need more to pour.
The pickle will go bad if less oil is used.
Cover with a muslin cloth and keep in the sun for four days.
Keep stirring in between and add oil if required.
After four days pickle will be ready.
Grated mango pickle takes less time to cut mango pickle.
Enjoy with paratha,rice or any vegetarian breakfast or meal.
For mango lovers!
Soft,moist and filled with chunks of mango!
Ingredients:
All purpose flour-1 cup,
Baking pwd-1tsp,
Butter-100 gms,
Condense milk-1/3 cup,
Egg-1,
Vanilla essence-3/4 tsp,
Milk-2 tbsp,
Mango-1 cup-peeled and chopped into 3/4 inch squares.
Method:
Pre heat oven to 180 C.
Line 9 paper cups in a muffin tray.
Sieve flour and then measure 1 cup and place it in a bowl.
Add 1 tsp of baking pwd.
Mix with wire whisk.
Take a bowl and beat 100 gms of butter with a electric beater for 30 seconds or till smooth.
Add 1/3 cup of condense milk and beat for 20 seconds.
Add one egg and beat for 1 and 1/2 minute.
Scrap the sides with a spoon to the centre.
Add 3/4 tsp of vanilla essence.
Beat for 15 seconds.
Add half the flour and beat only for 10 seconds.
Add 2 tbsp of milk and beat for 5 seconds.
Add the rest of the flour and beat for 10 seconds or only till the flour is incorporated.
If you beat for long,the muffins will be hard once they are baked.
Remove the beater and add one cup of chopped mangoes.
Using a spatula lightly fold in the chopped mangoes.
Using a ice cream scoop fill the batter in the muffin paper cups.
Equally divide the batter in all the nine paper cups.
Using your finger or a spoon level the batter to fill all sides.
Bake the muffins for 20 minutes(depends on the oven 18 to 20 minutes)
Tooth pick inserted in the centre comes out clean,
Take out the tray on wire rack.
Inserting a knife from the side,tilt and take out the hot muffins from the muffin tray and let it cool completely on wire rack.
Enjoy the mango muffins once they are cool.
Keep the rest in the fridge covered with a foil or in a container.
