October 02, 2014

Tale of two mango pickles and Happy Pujo season

Sweet Mango pickle - the bengali way

It's Pujo season and that means there is a lot of activity - clothes to buy, getting ready, friends to meet, sweets to make and food stalls to try. To everyone who is celebrating, have a wonderful Durga Pujo and Shubho Bijoya.

This season has been quiet for us this year. I don't have any sweets, but I have two sweet mango pickles to share.

When I went to India, I ate copious amounts of the pickles and even helped make one of them. I brought a bottle of each back with me too.

One of the recipe comes from my mom, and the other one comes from my SIL's grandmother. One is cooked with sugar and had a jammy texture. The other one is cooked with jaggery and spices and has soft long mango pieces. The process takes a couple of  days - to dry the mango and then cook it in batches. But the result is fantastic.

The kids love the sugar one and will eat it as jam. I love the gur/jaggery pickle. It satisfies my craving for sweet and spicy in one go and it is fantastic with some khichuri. 


Sweet Mango pickle - the bengali way
Chini diye Aamer achar (Mango pickle with sugar)
(recipe from SIL's grandmother)

Ingredients:
1 kg raw green mango
1 kg sugar
4-5 cups water
3 tbspoon oil
2 bay leaves
1 tbspoon salt
1 tspoon turmeric powder

Method:
Cut the mangoes in small pieces and take out the seed. Smear it with salt and turmeric and leave it in the sun for a day.

For this pickle, the ratio of mango and sugar has to be the same.

Next day, boil the mangoes in water for 5-10 minutes. Then discard the water.

Heat the oil, temper it with bay leaves. Then add the mangoes and let it cook. Make a syrup of sugar and water, quite light till the sugar dissolves in water and add it to the mangoes. Let it cook on slow heat for about 15-20 minutes. As the mango starts to soften, mash it with the wooden or steel spatula against the side of the vessel. Take it off the heat after that.

Let it rest overnight. The pickle will release some water overnight.

Cook it again the next day on low heat for another 15 minutes. This time the pickle will start to thicken. Cook it till you get a thick jam consistency. Take it off the heat and keep it in a closed lid bottle. You can use it for the next 3-4 months.

Sweet Mango pickle - the bengali way
Gur diye aamer achar (Sweet mango pickle with jaggery)
(recipe from maa)
4-5 raw green mango
1 cup jaggery/gur
3-4 cups water
3 tbspoon oil
2-3 bay leaves
1 tspoon salt
1 tspoon turmeric powder
1 tbspoon panch phoron - dry roast and grind it
1 tspoon panch phoron
2 red chilli (optional)

Method:
Cut the mangoes in small pieces with the seed. Smear it with salt and turmeric and leave it in the sun for a day.

Next day, boil the mangoes in water for 5-10 minutes and then discard the water.  Dissolve the jaggery or gur in water till it all dissolves. Remove any froth from the top of the jaggery.

Heat the oil in a pan and add the panch phoron and red chillies.

Add the jaggery water and let the mango and jaggery cook together on low heat for 15-20 minutes. Take it off the heat and let it rest overnight to release extra water.

Next day add the dry ground panch phoron and cook it for another 10-15 minutes till it has a thick consistency. Don't overcook as it will become too dry.

Let it cool and then add it to jars and close it. You can use it for a year.

4 comments:

  1. Mandira
    I am now having cravings for those mango pickle with gur..and wish you and your family a very happy Durga Puja and shubho bijoya ..
    Hugs and smiles

    ReplyDelete
    Replies
    1. Thanks Jaya. Tomakeo shubho bijoya.

      Delete
  2. Wow, mango pickle with gud is very nice. Thanks for sharing.

    Many daughter Rachna introduced your blog to me, long time ago and I am a regular reader of your blog.

    ReplyDelete
    Replies
    1. Thank you Sadhana. Now I have your blog information, I am sure to visit.

      Delete

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