Pickled Mango Gujju


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This gujju can be prepared any time of the year, if you have salted mangoes with you.

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Pickled Mango Gujju recipe - How to make Pickled Mango Gujju

Preparation Time:    Cooking Time:    Total Time:     Makes 3 to 4 servings
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For Salted Raw Mangoes
1 large sized raw green mango
2 tbsp salt
1 tbsp vinegar

Other Ingredients
1 cup salted raw mango , recipe above
3 tbsp grated jaggery (gur)
1 slit green chilli
1/4 tsp turmeric powder (haldi)
a pinch of black peppercorns (kalimirch) powder
1/2 tsp roasted cumin seeds (jeera) powder
1/2 tsp grated ginger (adrak)

To Temper
1 tbsp oil
1 tbsp finely chopped onions
1 tsp mustard seeds ( rai / sarson)
1 tsp coriander (dhania) seeds
1 clove garlic (lehsun) , crushed
2 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli
1 tbsp chopped curry leaves (kadi patta)
For salted raw mango

    For salted raw mango
  1. Add salt to 2 cups boiled water, mix well and keep aside to cool completely.
  2. Cut the mangoes into cubes and place them in an air tight glass bottle.
  3. Pour the salted water into the jar till all mango pieces are covered and add 1 tbsp vinegar close the lid tightly.
  4. Keep this jar in cool, dark place for at least 1 week before using them.
  5. Use as required.

How to proceed

    How to proceed
  1. For the tempering, heat the oil in a pan and add urad dal, mustard seeds and red chillies and saute till the urad dal turns golden yellow.
  2. Add the onions, garlic, green chilli, turmeric powder, curry leaves, coriander seeds and red chilli, mix well and sauté them for few seconds.
  3. Add salted raw mangoes and mix well and cook this in medium flame for 2 minutes.
  4. Add the jaggery, mix well and cook on a medium flame for another 2 minutes or till a syrupy base is formed.
  5. Serve hot with roti,paratha or plain rice.

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This recipe was contributed by MOONBEAMS on 13 Feb 2012

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