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Raw Mango Guramba | Keri Guramba
Raw Mango Guramba

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Raw Mango Guramba | Keri Guramba

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Ingredients

Adjust Servings:
250 gm Raw mango (keri)
300 gm Sugar
1 tsp Ghee/Oil
¼ tsp Salt
¼ tsp or as per your taste Red chili powder
a pinch Carom (ajwaine)
a pinch Fennel (sounf)
a pinch Cumin (jeera)
4 pieces Fenugreek (methi)
a pinch Nigella (kalonge)
a pinch Red Mustard (sarso/rai)
1 small Bay leaf (tej pata)

Nutritional information

5
Calories
0.0mg
Cholesterol

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My Raw Mango Guramba recipe is very simple and easy to make. I use very few ingredients to make it. My mango guramba will long last for months....

Ingredients

Directions

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Raw Mango Guramba
Raw Mango Guramba

RAW MANGO GURAMBA | MANGO GURAMBA | KERI GURAMBA | GURAMBA 

Hi friends. Today in my post as you know I am going to tell you how to make Raw Mango Guramba at home? It is my 3rd raw mango recipe. Before this I have posted Raw Mango Panna Recipe which can be preserved for years and Raw Mango and Pudina Chutni Recipe which is less oil or no oil recipe. Guramba 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. When the aroma of herbs mix ups with raw mango and sugar it just raise your taste buds. There are two ways of making raw mango guramba at home. Some people boil raw mango before adding it to ghee and sugar and some people add uncooked raw mango pieces to sugar. The 2nd method is perfect for you if you want to keep your guramba safe for months. The guramba made using the first method will long last, only four weeks.

My Raw Mango Guramba recipe is very simple and easy to make. I use very few ingredients to make it. I always use 2nd method to make guramba because it gives you heaven like taste of guramba. When I use this method the taste of raw mango or keri does not waste with the water as it happens in the 1st method.

Steps

1
Done

WASH AND SOAK RAW MANGO

At first wash your raw mango and peel off with the use of peeler. Now cut the raw mangoes into small – small pieces and throw the seeds of these raw mangoes. Soak these pieces in water for at least 1 hour (it is very important)

2
Done

HEAT THE GHEE AND ADD DRY HERBS

After 1-2 hour, take a pan and place it on the high flame of your gas stove. Pour ghee/oil and heat it. Now add all the herbs (mustard, fennel, fenugreek,carom,nigella, cumin) and bay leaf to it.



3
Done

ADD RAW MANGO, SUGAR, SALT

Reduce the flame to low after listening the cracking sound of herbs. Add soaked raw mango, sugar and salt to it. Cook it on the medium flame. Do not forget to cover it.

4
Done

THE SUGAR WILL START DISSOLVING

After a few minutes you will see that sugar has started dissolving and releasing water after reacting with raw mango.

5
Done

COOK

Stir it and let it cook for more times, but this time on low flame so that the pieces of raw mango can get cooked properly. Do not forget to cover the pan.



6
Done

ADD RED CHILI POWDER

After 20 – 25 minutes you will see that the pieces of raw mango are looking messy, then add red chili powder to it and stir it (see photo above). See if you are noticing, too much water in it then remove the lid of cooking pan and cook guramba on the medium flame to evaporate extra water from it. Some people like a little bit watery guramba and on the other hand some people like very tight guramba like jam consistency. So it completely depends upon you.

7
Done

READY TO SERVE

Switch off the flame when you get the guramba consistency of your choice. Keep it aside and let it cool completely. Keep Raw mango guramba in an airtight container. Use plastic, glass, bone china container to keep it. Serve guramba with Sattu Paratha, Aloo Paratha, Namkeen Paratha, and Muli Paratha or with any other dish. You can use it also as a taste enhancer for your chaats.

8
Done

TIPS

• If your gurmba is very sour then add some sugar to it, stir it cover it and place it on the medium flame. Cook it till sugar dissolves properly. Stir in between.

• You can add some dry fruits to it.

• You can add small – small pieces of raw papaya to it at the same time you are adding raw mango and sugar to pan.

9
Done

WARNING....

• Never use iron cooking, copper and bronze cooking pan.

• Never use iron, bronze and copper container to keep it.



Badhiyakhana

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