Mango Jam
This traditional Gujarati mango jam captures the intense, floral sweetness of Alphonso or Pairi mangoes in a rich, golden preserve. Slow-cooked with a generous amount of sugar until thick and glossy, it transforms fresh fruit into a decadent spread with a smooth, luscious texture. Perfect for enjoying on toast, mixing into yogurt, or serving alongside savory Indian breads like thepla or paratha.
Ingredients
- 4 pounds Mangoes (Alphonso, Pairi, or fiberless variety) (Originally '2 Seer'. Use slightly ripe but firm mangoes.)
- 4 cups Water (Originally '1 Seer' (approx 2 lbs water).)
- 6 pounds Granulated sugar (Originally '3 Seer'. This is a traditional high-sugar preserve ratio.)
More recipes using Mangoes
Methia Mango Pickle
This traditional Gujarati pickle features whole small mangoes stuffed with a potent, aromatic blend of fresh garlic, mustard seeds, cumin, and premium saffron. The raw mangoes are slit and filled with the rich spice paste before being submerged in pungent mustard oil to mature, creating a complex interplay of tangy, spicy, and savory flavors. A luxurious condiment that transforms simple meals into a feast, perfect for serving alongside curries, rice, or flatbreads.
Steamed Whole Mango Pickle (Bafena)
This traditional Gujarati 'Bafena' pickle features whole, ripe but firm mangoes that are gently steamed to preserve their texture before being steeped in a rich, sweet-and-sour blend of jaggery and vinegar. Infused with a robust mix of split mustard seeds, garlic, and aromatic spices like cumin and black pepper, the mangoes absorb the complex flavors over time, becoming tender and succulent. A perfect accompaniment to Indian breads or rice dishes, this pickle offers a delightful balance of tangy, sweet, and savory notes that matures beautifully with age.
Methia Mango Pickle (Variation 2)
This traditional Gujarati stuffed mango pickle features whole mangoes packed with a robust, aromatic spice blend of split fenugreek, mustard seeds, and garlic. The filling combines pungent spices with a savory dough-like masala that is stuffed directly into slit mangoes, creating a complex flavor profile that matures beautifully over time. Preserved in a mixture of strong vinegar and sesame oil, this pickle develops a tangy, spicy kick that perfectly complements Indian breads and rice dishes.
Bafena Mango Pickle (Variation 2)
A traditional Parsi whole mango pickle that balances sweet, sour, and spicy flavors in a rich, thick gravy. Whole ripe but firm mangoes are gently steamed until tender, then submerged in a robust mixture of split mustard seeds, jaggery, garlic, and vinegar. This classic condiment matures over time, creating a luscious, dark pickle that serves as the perfect accompaniment to curries and rice dishes.
Instructions
- 1Peel the mangoes thoroughly, ensuring all green skin is removed. Cut the pulp into chips or pieces approximately 3/4 inch in size. Wash the pieces lightly.
- 2Place the mango pieces in a heavy-bottomed pot (originally a tinned vessel) along with the cold water. Cover the pot and place it over medium heat. Stir occasionally with a wooden spoon until the mangoes are completely soft and tender.
- 3Remove the pot from the heat. Mash the mango mixture thoroughly until no lumps remain and it is smooth. Add the sugar to the mixture and stir to combine.
- 4Return the pot to the stove and cook uncovered. Stir frequently. As the jam boils, use a spoon to skim off any scum or foam that rises to the surface. Continue cooking until the jam thickens to a proper consistency. Remove from heat when it reaches the desired thickness.
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This clear, amber-hued mango jelly captures the pure essence of Alphonso or Pairi mangoes in a delicate, spreadable form. By simmering ripe mango pieces and reducing the strained nectar with sugar and a touch of lemon, the fruit's natural sweetness is concentrated into a glistening preserve. Perfect for spreading on toast or serving as an elegant accompaniment to afternoon tea, this historical recipe offers a refined way to enjoy the King of Fruits.
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Hog Plum Jam
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