Gur Aam Chutney – Sweet & Sour Mango Chutney – Mango Chutney That Can Be Store For One Year
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Ingredients Required For Making Mango Chutney –
* 312 gm green unripe mango
* 312 gm gur (jaggery). You can even use light/dark brown sugar
* 1/4 th teaspoon salt
* 1/2 teaspoon panch phoron (Bengali five spices).
How to make panch phoron –
* 1/2 teaspoon fennel seeds (saunf)
* 1/2 to 1 teaspoon kashmiri red chilli powder
* 2 tablespoons white vinegar (if you would like to store it)
* 2 tablespoons oil
For bhaja moshla –
* 1 teaspoon cumin seeds (jeera)
* 1/2 teaspoon fennel seeds (moor/saunf)
* 4 to 5 fenugreek seeds (methi)
* 1 dry red chilli (can use more).
** Please note that the chutney thickens a lot after cooling down so please do not allow it turn too thick while cooking. If you are planning on storing, store in an air tight jar and close the lid after the chutney cools down completely.
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On today's menu is an irresistibly delicious
recipe using green mangoes nomoshkar and welcome To curries with Bumbi and today is a recipe from
West Bengal called gur aam where gur is jaggery And Aam is mango and my friends this can be stored
for one whole year you need unripe green mangoes For this recipe usually green mangoes whose seeds
are still soft are chosen wash the mangoes very Well first wipe them dry with a clean cloth
and then proceed with the recipe you need to Peel the outer skin and then cut them lengthwise
into halves and discard this inner seed [Music] I like cutting them into bite-sized pieces
but you can also slice them lengthwise [Music] After cutting allow them to sit uncovered for
about an hour to let any moisture dry off or You can keep them under the fan if you live in a
place with high humidity levels if you do not want To store it for a year and would like to serve
it right away then you can skip this step happily In the meantime we will toast some whole spices
pan on medium low heat 1 teaspoon cumin seeds That is jeera half a teaspoon of fennel seeds that
is saunf or in Bengali it is known as mouri about 10 to 12 fenugreek seeds that is methi and one
dried red chili you can add more dried red chili If you like it to be more spicy stir the spices
continuously for a few seconds now my friends you Just need to toast the spices but if you toast
for a long time the spices will turn darker And they will turn bitter and ruin your whole
dish this is known as bhaja moshla in Bengali Where bhaja means to fry and moshla is Masala
that is spices the spices used in bhaja Masala Varies from recipe to recipe like this kind
of bhaja Masala is usually used in pickles or Chutney toast the spices just for about a minute
and then transfer them immediately to a bowl Please do not let the spices sit in that
pan as again they will burn and turn bitter Allow the spices to cool down and then grind them
in a spice grinder or using a mortar and pestle Please do not grind them too fine they should
be a little coarse in texture like this Butter medium high heat 2 tablespoons of oil
once the oil turns hot lower the heat to low And add half a teaspoon of panch phoron and
half a teaspoon of fennel seeds panch phoron Is a Bengali five spice blend I have a video
on it on my channel so please check that out Add the mangoes and stir them on high heat About a fourth of a teaspoon of salt goes in now Stir till the mangoes lose
their green color and look pale See how the mangoes have lost their charm now
at this point add the jaggery I am using grated Jaggery which is available at my Indian grocery
store or you can add any form of jaggery as my Mangoes are quite sour I used an equal quantity
of jaggery as the mangoes you can add more or Less it all depends on your preference I like it
to be very sweet because I am a sweet tooth person Reduce the heat to low and stir
everything till the jaggery turns liquidy What if you cannot get hold of jaggery then use
light or dark brown sugar that will also work
Now you can cover it but very frequently open the
cover and give a stir you can also not cover it Cover or leave it uncovered the rule applies to
both that is please stir very frequently because Jaggery has a tendency to stick at the bottom and
burn and you just can't let that happen [Music] When you see your mangoes have started to get
little soft and the syrup starts thickening Add half a teaspoon of kashmiri red chilli
powder this is totally optional but I added To make it look beautiful you should not allow
the syrup to turn too thick as when it cools Down it will become too too sticky and stiff
just like a toffee and you won't like it at all Should still be a bit runny and if you touch
with your fingers you will have this sticky Feeling to it but remember guys to cool it down
a little and then touch it because anything with Sugar is extremely hot when cooking my Chutney is
done so switch off the heat of your stove at this Point and add the bhaja Masala after the heat is
off if you want to store this for a year add two To three tablespoons of white vinegar to this
store it in an airtight jar and I like keeping It in the refrigerator to maintain its flavor
my friends it tastes too too delicious with A jaggery giving a toffee like Flavor having
a smoky note to it along with a little Tangy Flavor from those mangoes which are coated with
the beautiful aromatic bhaja Masala please help This video to reach out to more people by
Smashing that like button for me bye bye [Music]
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