SWEET & SOUR GREEN MANGO CHUTNEY (Can Be Stored For 1 Year) | GUR AAM RECIPE

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is more affordable and has a longer shelf life.

Wash the unripe green mangoes and wipe them dry with a clean cloth.

Peel the outer skin of the mangoes and cut them lengthwise into halves, discarding the inner seed.

Cut the mango into bite-sized pieces and allow them to sit uncovered for about an hour to let moisture dry off.

Toast 1 teaspoon cumin seeds, 0.5 teaspoon fennel seeds, 10 to 12 fenugreek seeds, and 1 dried red chili in a pan on medium-low heat for about a minute, stirring continuously.

Transfer the toasted spices to a bowl and allow them to cool down, then grind them to a coarse texture.

Heat 2 tablespoons of oil in a pan on medium-high heat, then lower the heat and add 0.5 teaspoon panch phoron and 0.5 teaspoon fennel seeds.

Add the mango pieces and 0.25 teaspoon salt, stirring on high heat until the mangoes lose their green color.

Add grated jaggery in an equal quantity to the mangoes and stir until the jaggery turns liquidy.

Cover the pan but stir frequently to prevent sticking and burning, cooking until the mangoes soften and the syrup thickens.

Optionally, add 0.5 teaspoon kashmiri red chili powder for color, ensuring the syrup remains a bit runny.

Once done, switch off the heat and add the ground bhaja masala. If storing for a year, add 2 to 3 tablespoons of white vinegar and store in an airtight jar.

Cooking Techniques

Equipment Needed

Spice Level: