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