Indians have a penchant for everything spicy. Spicy pickles (achaar), murabbas add their own special touch to parathas and rotis, and just upgrade the taste experience. Gurama is one such Bihari dish, which can be paired with just about anything, be it rice or sandwiches. This raw mango (kaccha aam) extravaganza gives you sour, spicy and sweet in just one bite. The secret ingredient that I have used here is called panch phoran, which is a unique five spice mixture. It consists of equal quantities of fenugreek seeds, cumin seeds, aniseed, mustard seeds and carom seeds combined together. Panch Phoran and all the other spices can be added according to taste in the dish. Also, jiggery (gud) is the ingredient responsible for that dash of sweetness in the Gurama. Its addition gives rise to bold, sugary syrup, which is absorbed readily by the raw mango slices. The entire mixture is cooked over a slow flame, until the mango slices are perfectly cooked and turn tender. Gurama is very easy to make, and the best part about this delightful dish is that it can be stored for a few months too. Trust me; you won’t be able to resist it.

You may also like the recipes of  Khatt Mitthi, Imli ki Chutney.

How to make Gurama


Raw Mango (kachha aam) 500 gram
jiggery (gud) 500 gram
Broken whole red chilli(lal mirch) 2-4
Five spices (pach foran) 1 table spoon
Salt(namak) to taste
Bay leaf (tej patta) 2-3
Mustard oil (sarso ka tel) 2 table spoons
Turmeric powder (haldi) ½ tea spoon
Asafoetida (hing) a pinch


  • 1. Peel and slice mango in small pieces.
  • 2. Heat oil in pan add five spices mixture, bay leaves, and whole red chillies and stir it for 2 minutes.
  • 3. Then add Asafoetida and turmeric powder along with mango slices and cook it for some time.
  • 4. Then add 2 cups of water and cook till mango slices become soft.
  • 5. Then add jiggery and cook over a slow flame till it dissolves, stirring occasionally.
  • 6. When the syrup becomes thick and the mango pieces are soft remove it from the fire, add salt and black salt and mix well.
  • 7. Put the flame off and allow it to cool completely before serving.
  • 8. This can be preserved for a month or two.


  • Five spices mixture (Pach foran) equal amount of Fenugreek seed, cumin seed, aniseed, mustard seed andcarom seed are mixed together.

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    1. alexis breeze April 10, 2016 at 1:19 AM #

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