Gulamba, Indian mango relish recipe is made with raw green sour mangoes or with ripe mangoes. It is made in Maharashtra. 'Gul' means jaggery and 'amba' means 'mango.
Gulamba is served with chapati, poori, paratha, dosa, bread etc. Spread it on a toast as you do with a jam.
You may also have a spoonful of gulamba whenever you feel like it.
Children as well as grown ups love to eat this at every meal.
You don't really need vegetable accompaniments with chapati when you have gulamba.
It is a mixture of sourness of a raw green mango and sweetness of jaggery taste that is a great combination.
The balance of the sour and sweet is made according to your taste.
The start of summer brings out the green mangoes in the market.
If you have a mango tree in your garden, the way I have, you can make gulamba in a jiffy.
Gulamba is one of the highlight of the
summer meals, along with other mango items.
You can make and keep gulamba in the fridge and use it when you want.
A festival meal or an everyday snack, lunch or
dinner, this Indian mango jam, gulamba enhances the taste.
Cinnamon (dalchini) powder - 1/4th tsp
Clove (lavang) powder - a pinch
Note : If your mangoes are too sour, you will need to add a lot of jaggery. If you wish to avoid that, you can reduce the sourness of the mangoes.
Scroll down to find the steps to reduce the sourness of the mango before making gulamba or using sour mangoes in any other recipe.
Now to make Gulamba.
Step 1 -
Add the mango pieces in the pan and add jaggery.
Mix well and place the pan on the stove. Keep the flame low.
Jaggery will start melting.
Step 2 - Stir once in a while till jaggery dissolves.
As the mango pieces start cooking in the jaggery liquid, their color will change.
Continue cooking till the mixture thickens.
Keep stirring once in a while.
Step 3 -
Add cinnamon and clove powder, if adding.
Cook some more till it reaches your desired consistency.
Remember, this mixture will thicken as it cools. So do not cook it till it is too thick.
Let it be at a pouring consistency.
Do Step 1, 2 and 3 only if you are using too sour mangoes. These steps will reduce the sourness. After that you can use them in any recipe.
Step 1 -
Do this step only if the mangoes are too sour.
Boil the pieces in water for 2 minutes.
Step 2 -
Place a strainer over a bowl.
Step 3 -
Pour the boiled mango pieces in the strainer and let all the water drain in the bowl.
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