Gur Aam (Bengali Green Mango & Jaggery Chutney)

Ingredients

• 1 kg Unripe green mangoes (Choose very firm, unripe mangoes with soft seeds)
• 1 kg Jaggery (grated) (Use equal weight to mangoes, adjust to taste)
• 1 teaspoon Cumin seeds (Whole)
• 1 teaspoon Fennel seeds (Divided use: 1/2 tsp for toasting, 1/2 tsp for tempering)
• 12 seeds Fenugreek seeds (About 10-12 seeds)
• 1 whole Dried red chili (Add more for extra heat)
• 0.5 teaspoon Panch phoron (Bengali five-spice blend)
• 0.25 teaspoon Salt (To taste)
• 2 tablespoons Oil (neutral, e.g. sunflower or canola)
• 0.5 teaspoon Kashmiri red chili powder (Optional, for color and mild heat)
• 2-3 tablespoons White vinegar (Only if storing for a year)

Instructions

1. Wash and dry mangoes

   Thoroughly wash 1 kg of unripe green mangoes. Wipe them completely dry with a clean kitchen towel.

   Time: PT10M

2. Peel and cut mangoes

   Peel the mangoes, cut lengthwise into halves, discard the soft seed, then cut into bite-sized pieces or thin slices as preferred.

   Time: PT15M

3. Air-dry mango pieces

   Spread the cut mango pieces on a tray and let them sit uncovered for 1 hour to dry off surface moisture. If humid, place under a fan.

   Time: PT1H

4. Toast whole spices (Bhaja Masala)

   In a small frying pan over medium-low heat, toast 1 tsp cumin seeds, 0.5 tsp fennel seeds, 10-12 fenugreek seeds, and 1 dried red chili for about 1 minute, stirring constantly. Do not let them darken.

   Time: PT5M

5. Grind toasted spices

   Allow toasted spices to cool, then grind coarsely using a spice grinder or mortar and pestle.

   Time: PT3M

6. Temper spices and sauté mangoes

   Heat 2 tbsp oil in a large heavy-bottomed pan over medium-high heat. Lower to low, add 0.5 tsp panch phoron and 0.5 tsp fennel seeds. Add mango pieces and stir on high heat.

   Time: PT5M

   Temperature: Medium-high to low

7. Salt and cook mangoes

   Add 0.25 tsp salt. Stir mangoes until they lose their bright green color and look pale.

   Time: PT5M

   Temperature: High

8. Add jaggery and cook

   Add 1 kg grated jaggery (equal to mango weight, adjust to taste). Reduce heat to low. Stir until jaggery melts and becomes liquid.

   Time: PT7M

   Temperature: Low

9. Simmer and thicken chutney

   Cover (optional) and simmer, stirring very frequently to prevent burning. When mangoes are soft and syrup thickens, add 0.5 tsp Kashmiri red chili powder (optional).

   Time: PT15M

   Temperature: Low

10. Finish and add Bhaja Masala

    Once chutney is sticky but still runny, turn off heat. Add the coarsely ground Bhaja Masala and mix well.

    Time: PT2M

11. Add vinegar for storage (optional)

    If storing for a year, add 2-3 tbsp white vinegar and mix. Let chutney cool completely.

    Time: PT8M

12. Jar and store

    Transfer cooled chutney to sterilized airtight glass jars. Store in refrigerator for best flavor and longevity.

    Time: PT5M

Nutrition Facts

Calories

110

Protein

0.5g

Carbohydrates

27g

Fat

0.5g

Fiber

1g