Maangai-Jam

#MaangaiJam  #UnripeMangoJam : Summer is the season of #Mangoes. We have been enjoying the south Indian varieties of Mangoes like Malgoa, Panganapalli, Raspuri, Thothapuri, Imampasandh, etc.,.. so far.

Now we are living in #Chittaranjan located in West Bengal. We have mango tree on either side of my house. The mango is of Langra variety, a special type belongs to this region.

Unripe #LangraMango is slightly more sour in taste than #TotapuriMango. Just like Totapuri mango it has no fiber and very good for making mango pachadi, mango pickle, avakkai and also I have found out that the sambar tastes too good when Langra maangai is added to it.

Apart from all the dishes mentioned above I am regularly preparing #MaangaiJam and relishing along with dosai and also with paruppu sadham [ Lentil rice ], sambar rice and rasam rice.

Usually Jam is being prepared from fruit pulp & sugar. But I have tried this particular recipe from Maangai [ unripe mango ] & Jaggery.



The quantity of thin slices I used to get from a mango is approximately 2 cups heaped.
The quantity of jaggery powder got from a jaggery ball is approx. 3/4 cup.

Preparation time            : 15 - 20 mins
Cooking time                 : 8 - 9 mins

Ingredients :
2	Maangai [ Unripe mango ]
3 cup	Jaggery
1 1/2 Tsp	Salt [ Adjust ]
1 1/2 cup	Water

Note : I have used jaggery balls [ urundai vellam ]. When a jaggery ball is being smashed with a stone, the quantity of smashed jaggery thus got measures approximately 3/4 cup. For this recipe 4 jaggery balls have been used.

Method :
Wash maangai [ unripe mangoes ] with water two or three times.
Peel off skin.
Slice them into thin pieces of equal thickness.
Approximately the quantity of sliced pieces : 4 cups heaped

Take a pressure cooker. [ I have used 3 liter Stainless Steel pressure cooker ]
Add water and salt.
Transfer sliced maangai pieces into the pressure cooker.
Place jaggery balls over the maangai pieces.

Close pressure cooker and put on weight.
Cook on high flame for 2 whistles [ approximately 8 minutes ].
Turn off the stove.
Wait for two minutes and slowly release steam.
Open the cooker lid.
Now we see maangai pieces floating in jaggery liquid.

Transfer into a wide mouthed vessel.
Mash with a potato masher while the mixture is still hot.
The maangai-jaggery mixture appears to be watery.
But it will attain jam consistency once it cools down.
Do not mash the mixture into a smooth paste.
Leave some bits and pieces of maangai pieces.
Or mash until the pieces become thinner than the original size.
It gives nice texture and crunchy taste to the jam.

Transfer into a dry glass bottle or glass jar or porcelain bowl.

Allow to cool down to normal room temperature.

Close the bottle/jar/bowl and store in the refrigerator.

The sweet n sour maangai jam can be used as spread over chappathy,

poori [ puri ] and toasted bread.

As I have mentioned earlier it goes well with dosai and also with

Paruppu sadham [ Lentil rice ], Sambar rice and Rasam rice.

It can also be used in place of tamarind chutney while making chaat.

Note :
The ingredients have to be pressure cooked for 2 whistles only. When it is cooked for more than two whistles the jam would become harder after it cools down.

Adjust salt and jaggery according to the sourness of the maangai taken.



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Honey Nellikkai [ Honey Amla ]

Beetroot Tomato Jam

Nellikkai Mittai [ Amla candy ]

Pachadi-Salad-Raitha Varieties

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