Gur Aam (Aamer Mishti Achar / Methamba) – Bengali Sweet & Sour Green Mango Pickle

Ingredients

• 1 kg Raw green mangoes (Firm, unripe mangoes for best texture)
• 500 g Jaggery (Preferably date palm jaggery (nolen gur), cane jaggery also works)
• 2 tbsp Salt (Adjust to taste)
• 1 tsp Turmeric powder
• 1 tsp Red chili powder (Adjust for heat preference)
• 2 tsp Roasted panch phoron powder (Bengali five-spice blend, dry roasted and ground)
• 2 tbsp Mustard oil (Traditional, but can use neutral oil if unavailable)

Instructions

1. Wash and Cut Mangoes

   Wash the raw mangoes thoroughly. Pat dry. Cut into wedges or cubes, discarding the seeds.

   Time: PT10M

2. Salt and Rest Mangoes

   Place cut mangoes in a bowl. Add 2 tbsp salt and 1 tsp turmeric powder. Toss well. Let rest for 15 minutes to draw out excess moisture.

   Time: PT15M

3. Roast Panch Phoron

   Dry roast panch phoron in a small pan over medium heat for 2-3 minutes until aromatic. Cool and grind to a coarse powder.

   Time: PT5M

   Temperature: Medium heat

4. Cook Mangoes

   Heat 2 tbsp mustard oil in a large pan until it just starts to smoke. Add the drained mango pieces and sauté for 3-4 minutes.

   Time: PT5M

   Temperature: High heat

5. Add Jaggery and Spices

   Add jaggery, red chili powder, and half of the roasted panch phoron powder. Mix well. Cook on medium heat, stirring, until the jaggery melts and mangoes soften (about 15 minutes).

   Time: PT15M

   Temperature: Medium heat

6. Simmer and Finish

   Continue simmering until the syrup thickens and mangoes are translucent but not mushy (about 10 minutes). Stir in remaining panch phoron powder. Remove from heat.

   Time: PT10M

   Temperature: Low-medium heat

7. Cool and Store

   Let the pickle cool completely. Transfer to a clean, dry glass jar. Seal and store in a cool, dry place or refrigerate.

   Time: PT5M

8. Cleanup

   Wash all utensils, pan, and work surfaces thoroughly.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

0.5g

Carbohydrates

30g

Fat

0.5g

Fiber

1g

Ingredient Substitutions

• Instead of Raw green mangoes: Green Granny Smith apples (for a different flavor)
• Instead of Jaggery: Dark brown sugar, Coconut sugar
• Instead of Red chili powder: Cayenne pepper
• Instead of Roasted panch phoron powder: Mix equal parts cumin, fennel, nigella, fenugreek, and mustard seeds
• Instead of Mustard oil: Sunflower oil, Canola oil

Equipment Needed

• Large heavy-bottomed pan or kadhai
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring spoons
• Mixing bowl (optional)
• Clean glass jar with lid

Critical Steps — Do Not Skip

• Wash and cut mangoes properly—any moisture or skin left can cause spoilage.
• Salt and rest mangoes to draw out water.
• Heat mustard oil until smoking to remove raw taste.
• Do not overcook after adding jaggery—syrup should be thick but not hard.
• Cool completely before storing in a dry, airtight jar.

Chef Tips from the Video

• Use firm, tart mangoes for best results.
• Roast panch phoron just until fragrant—burnt spices will taste bitter.
• Let the pickle mature for a few days before eating for best flavor.

Troubleshooting

Storage

Refrigerator: Up to 6 months in an airtight jar.

Freezer: Not recommended—texture will suffer.

Room temperature: Up to 1 month in a cool, dry place if jar and spoon are always dry.

Make-Ahead Tips

• Pickle tastes better after 2-3 days as flavors meld.
• Always use a dry spoon to avoid spoilage.