Pickles and Relish

Guramma /Mango-Ginger Relish


guramma 1

Summer takes me down my childhood memory lane. Growing up in India, summer vacation meant visits to family, playtime with cousins, eating seasonal fruits and vegetable in abundance, late night card games, and fun galore! One of my favorite memories is associated with king of fruits – mangoes J My dad had to bring ripe mangoes almost everyday as we would gobble them up in no time! My mom would make different kinds of pickles and relish with raw mangoes, my favorite being guramma – made with gur (jaggery) and aam (raw green mangoes).

We get mangoes throughout the year in United States, but the taste of summer mango is absolutely different.

Today, I have made mango –ginger relish using raw mangoes, ginger and brown sugar. This dish is super easy to make and packed with medley of flavors – salty, sweet, tangy and spicy!! This relish can be kept in a jar once cooled and stored for several days in the refrigerator.


guramma 3

Recipe                                 Servings: 6-8                                      Time: 20-25 minutes



  • 2 medium raw mangoes, peeled and sliced
  • 1-2 inches of ginger, julienned
  • ½ cup brown sugar
  • 1 tsp. panchpuran
  • 2 whole red chilies
  • 1 Tbsp. mustard oil or vegetable oil
  • ¼ tsp. salt


  1. Heat oil in a nonstick pan.
  2. Add panchpuran, red chilies and let them crackle.
  3. Add mango slices, ginger and sauté for couple minutes.
  4. Add salt, sugar and stir.
  5. Cover and cook on medium low heat until mango is cooked and sugar caramelizes to give it a rich amber color. You can cook longer to get a jam consistency.
  6. Serve it with chapaati, poori or paratha!


guramma 3


  • You can adjust sugar according to the sourness of the mangoes.
  • Add gur instead of brown sugar.
  • Add roasted cumin powder for a smoky flavor.

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