GULAMBA

'Gulamba' is a popular Maharashtrian item. The slightly different Gujarati version 'Mango Chundo' is its equally famous cousin.This is a sort of jam / jelly made out of raw mangoes – it can be prepared during the mango season and stored in the fridge for months. It tastes good with chapathi / dosa.

  

Ingredients

1. Raw mango (Totapuri /Salem mango) – 1 (chopped) (1 ½ cups)
2. Jaggery (broken in small pieces) – ¾ cup 
3. Turmeric powder – a pinch
4. Red chilli powder - 1/4  tsp
5. Cardamom powder – 3.4 tsp

Method

1. Wash, peel and cut the raw mango into fairly small thin pieces.
2. Add the mango pieces in a kadhai.
3. Add turmeric powder and red chilli powder and sprinkle 3-4 tbsps of water.
4. Stir and cook covered on low heat for 2-3 minutes or till almost tender.
5. Add the jaggery and stir.
6. Mash lightly and cook till jaggery has fully melted.
7. Keep stirring till it has thickened.
8. On cooling, add cardamom powder and mix well.
9. Cool well and store in clean, dry bottles.

Tips

1. You can use jaggery and sugar (half and half). 
2. You may even use only sugar instead of jaggery.
3. The mango you use should not be very sour. Totapuri and Rajapuri varieties are ideal for this item.
4. This can be preserved for over a month - refrigerated.

 © Copyright 2011. Brinda Balasubramonian.