Food Tatwa

Sweet pickle of raw mango/ Gulamba/ Methamba/ kairi cha god loncha

The smell and taste of raw mango is captivating in summers and refreshing too.
Lot of things are made of it be it pickle, panna, chutney’s etc.
Here i am sharing recipe of one such accompaniment of raw mango….

Its called gulamaba coz it has “gur” (jaggery) and “amba” ( mango) in it, also methamba as thr is touch of methi dana in it or in simple terms kairi cha god meaning raw mango’s sweet pickle…

So for this you need

Cooking time – 10 minutes

Ingredients

• Raw Mango ( any variety) 3-4 pieces
• Jaggery 200-300 gms
• Red chilly powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt as per taste

For Tempering

• Mustard seeds – 1/2 tsp
• Fenugreek seeds -1/2 tsp. you can use powder also if u dont like to bite this seed.
• Cumin seeds – 1/2 tsp
• Fennel seend (saunf) 1 tsp
• Mustard – 1 tsp

For Seasoning 

• Refined oil – 2 tsp
• Mustard 1- 1tsp
• Asafoetida – 1 tsp
• Curry leaves – few

METHOD

• Peel and Cut raw mango in to pieces even uneven pieces are welcome in this recipe no rules for same size.
• Take kadhai/ big utensil and heat oil add hing, fenugreek seeds (methidana), saunf, jeera to it Do it quickly else saunf will be burnt.
• Now add chilly powder, turmeric powder and salt to taste and immediately add raw mango pieces.
• Then, add gur and cook it for 5 mins for 1-2 boils (steam with covered lid)
• add salt and here it is the khatta mitha tangy pickle is ready to use.

The smell and taste of raw mango is captivating in summers and refreshing too.
Lot of things are made of it be it pickle, panna, chutney’s etc.
Here i am sharing recipe of one such accompaniment of raw mango….

Its called gulamaba coz it has “gur” (jaggery) and “amba” ( mango) in it, also methamba as thr is touch of methi dana in it or in simple terms kairi cha god meaning raw mango’s sweet pickle.