Guramma(jaggery mango pickle))

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.