Make the most of this mango season.Try this Guramba recipe and pack the goodness of raw mangoes in a bottle. #HappyCookingToYou

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  • Kary (Raw mango) ½ kg
  • Cooking oil 1 tbs
  • Hing (Asafeotida) 1/4 tsp
  • Zeera (Cumin seeds) 1 tsp
  • Saunf (Fennel seeds) 1 tsp
  • Raidana (Mustard seeds) 1/4 tsp
  • Kalonji (Nigella seeds) ½ tsp
  • Namak (Salt) 1/4 tsp or to taste
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Lal mirch (Red chili) crushed 1/4 tsp
  • Pani (Water) 2 Cups or as required
  • Gur (Jaggery) crushed 1 & ½ Cups


Peel raw mango and cut into slices or cubes & set aside.

In wok,add cooking oil,asafeotida,cumin seeds,fennel seeds,mustard seeds,nigella seeds and mix well.

Add raw mango and mix well.

Add salt,red chili powder,red chili crushed and mix well.

Add water and mix,cover and cook on low flame for 12-15 minutes.

Add jaggery and mix well,cover and cook on low flame for 6-8 minutes.

Let it cool down.

Can be stored in an air tight container for up to 1 month.


Recipe By: Kanwal Mohsin

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