Gudma/Guramma/Tangy mango chutney

gudma2

Gudma as the name spells is the combination of Gudd(jaggery) and Ma(raw mango).A very sweet and tangy in taste is loved by people of ages.This is one recipe which used to make me wait anxiously for summers. Before one jar of these would get over, my mom had to be ready with the second round of making this gudmas. I used to have them for breakfast, lunch, snacks and for dinner. It would hardly take 2 days for me to finish the entire jar of gudma.

With the onset of summer, almost every house in north India would have this chutney ready at home.One can relish it with puris or parathas or chapatis. Luckily I managed to find some raw mangoes in Dublin as well. And then what to wait for? I prepared this chutney the same day I bought them which was loved by my husband alot. Every morning he reminded me to pack the chutney as well for his tiffin.

As it is made of gudd or jaggery, it tends to be healthy. Jaggery has immense medicinal value and has been used in Ayurvedic Science as a natural sweetener which purifies blood, aids digestion, improves lung health, strengthens the nervous system, prevents anaemia, promotes bone health and also protects the body against environmental toxins.

Preparation Time:5 minutes

Cooking Time:20-25 minutes 

Ingredients

2 raw mangoes
2 cups or 200 gms jaggery
1 pinch salt
1 tsp panch phoran seeds
1 tsp fennel seeds
1 dry red chilli
1 tsp butter/ghee

Panch phoron is the combination of 5 seeds-

methi (fenugreek seeds)
mangrella (nigella seeds)
jeera (cumin seeds)
rayee (black mustard seeds)
saunf (fennel seeds)

Procedure

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Peel the mangoes and cut them into halves.Remove the seeds and chop them into small cubes.
In a pan,add butter/ghee and heat in medium.Add fennel seeds,dry red chilli and panch phoran seeds for tempering.
As they start to crackle,add the chopped raw mangoes and sautee it.Now add the jaggery and pinch of salt.
Salt is added to balance the tanginess of raw mango.You can also add few teaspoons of sugar in case the jaggery is not very sweet.As my jaggery was very sweet,I didn’t need to add sugar.
Turn the heat to low and let the jaggery to melt.Once it has melted,let it boil for 5-10 minutes.We don’t need to boil the jaggery much after it has melted as it might become stiff.

Transfer the content to a bowl and let it cool.

You can keep this in refrigerator and enjoy for several days.

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