Raw Mango Guramma | Imperial Inn Food Recipe Blog
Raw Mango Guramma

Raw Mango Guramma

Guramma is a very sweet, sour and spicy dish. It has a unique quality that it can be with any dish at any time. Have it on breakfast with roti, paratha or even with bread as a bread spread. You can also take it on your lunch, dinner and even use it as a taste enhancer for your chaats and evening snacks.

Raw Mango Guramma (Veg) From Imperial Inn
  • 2 large raw mango (washed, wiped clean, peeled and sliced)
  • 2 cup water
  • 1 ½ cups grated jaggery or sugar
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp roasted cumin powder
  • 1 tsp salt
  • ½ tsp black salt
  • 2 tbsp oil
  •  ¼ tsp mustard seed
  • 2-3 red dry chilli
  • 1 tbsp fennel seeds
  • ½ tsp asafoetida
  • 3 cloves (optional)
Raw Mango Guramma (Veg) From Imperial Inn

  • Wash the mangoes, dry and peel them. Chop them into bite sized pieces or wedges. Keep aside.
  • Grate the jaggery or pound it into small pieces. Keep aside.
  • Heat oil in a heavy bottomed vessel and once hot, add asafoetida, mustard seeds and red dry chilli. Next add fennel seeds and cloves and allow to splutter and sauté for few seconds.
  • Now add the mango pieces nand mix. Add turmeric powder and mix. Cook for 2 mints. On medium flame.
  • Place lid, reduce flame to low and cook the, mangoes in their own steam for 6-7 mints.
  • Add red chilli powder and salt and mix.
  • Add water and place lid. Allow the mangoes to cook till almost done and chunks of mango is visible. This could take about 16-18 mints.
  • Add the jaggery and mix well. Cook without lid for 10 mints or till the jaggery has completely melted and sauce is getting thick.
  • Add roasted cumin powder and salt and mix well. Turn off flame and allow cooling. On cooling it will thicken.
  • Once the chutney has cooled, transfer to a sterilized air tight bottle and refrigerate for a few weeks.
Raw Mango Guramma (Veg) From Imperial Inn
Note: You can use sugar on the place of Jaggery.

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