This Sweet & Spicy Mango Jam| Sakkara Maanga is basically an instant mango jam that is NOT made with sugar! We make this mango jam/ sakkara maanga with jaggery.
What is Jaggery?
Jaggery is basically unrefined sugar made from the sap of either palm or sugarcane juice. It has a rich, nutty flavor, and tastes some where along the lines of caramel and molasses. It is a staple form of sugar that is used to make sweets and desserts in India. I found these two wonderful articles explaining what is jaggery and its benefits.
You will find jaggery in all Asian stores. It is available either in a powder form or big balls. I usually buy the jaggery balls, melt them, and add them to the sweets I make. In this sweet and spicy mango jam recipe I used 3/4 cup of melted jaggery. It is very easy to melt. Add the jaggery balls to a large pot, along with 2 tbsp of water. Heat the pot on low heat setting. In 15 mins or so, the balls will completely melt. Do not let melted jaggery to boil.
This mango jam is a family recipe. This recipe has been in my family for more than four generations. We traditionally make this mango jam for our new year, that falls on April 14th of every year. As a kid I always spent my summer holidays at my grandma’s house with all my cousins. I still vividly remember my grandma making this for the new year. Since the new year is right before the height of summer in India, unripe mangoes are available in large quantities. The Sweet & Spicy Mango Jam without Sugar|Sakkara Maanga is hero of the new year!
More Mango Recipes
How to make Sweet & Spicy Mango Jam without Sugar|Sakkara Maanga?
I used one whole, unripe mango for this recipe. Wash, peel, and slice the mango. Chili powder is added for heat. I used 1/2 a tsp of chili powder. You can add more if you want. Add a pinch of salt, a tbsp of water, chili powder to mango slices and cook them on medium-low heat. Once the mango slices turn almost translucent, add the melted jaggery. Wait for the mango-jaggery mixture to thicken. Finally, temper with oil and mustard seeds.
Serving suggestions
The Sweet & Spicy Mango Jam without Sugar|Sakkara Maanga can be served as a side-dish for any rice-curry combo or rotis or just have it with your morning toast! I love to have mine with curd/yoghurt rice! It can be served either hot or cold and it an be store in the refrigerator for at least 5 days.
Happy cooking!!
Sweet & Spicy Mango Jam/ Sakkara Maanga Indian style recipe
Ingredients
- 1 Large Mango (Unripe) peeled and thinly sliced or 2 1/4 cups of sliced unripe mango
- 3/4 cup melted jaggery
- 1/2 tsp chili powder or as requires
- a pinch of salt
- 1/2 tsp mustard seeds
- 1 tbsp oil
- water
Instructions
- Begin heating a pot on low heat and place your roughly broken jaggery balls in it.
- Add 2 tbsp of water to the jaggery. Keep an eye on it and do not let it burn. It will slowly begin to melt.
- Use a spatula to scrape the bottom of the pot occasionally. Stop heating once all jaggery pieces have completely melted.
- Wash, peel, and slice the unripe mango.
- Heat a large skillet/ Kadai on medium heat; add the mangoes, chili powder, salt. Sprinkle 2 tbsp of water and mix thoroughly
- Partially cover the kadai and let the mangoes cook
- Cook the mangoes until they turn almost transparent around the edges
- Now turn up the heat to medium high and add the melted jaggery to the mangoes
- Mix everything thoroughly and give it a taste. Add more chili powder or jaggery (it is totally up to you)
- Stir every 5 minutes or so
- Cook until everything thickens up a little bit or until it slides off (slowly) your spatula. Once it cools down completely, the mango jam will thicken up further
- Now heat oil in a small pan (medium high heat)
- Once the oil is hot, add the mustard seeds and let it splutter
- Add the mustard seeds to the mango jam and give everything a good stir
- Mango jam/ sakkara maanga can either be served hot or cold with any rice dish or roti or even toast!
Directions with pictures
1.Begin heating a pot on low heat and place your roughly broken jaggery balls in it.
2. Add 2 tbsp of water to the jaggery. Keep an eye on it and do not let it burn. It will slowly begin to melt.
3. Use a spatula to scrape the bottom of the pot occasionally. Stop heating once all jaggery pieces have completely melted.
4. Wash, peel, and slice the unripe mango.
5. Heat a large skillet/ Kadai on medium heat; add the mangoes, chili powder, salt. Sprinkle 2 tbsp of water and mix thoroughly
6. Partially cover the kadai and let the mangoes cook
7. Cook the mangoes until they turn almost transparent around the edges
8. Now turn up the heat to medium high and add the melted jaggery to the mangoes
9. Mix everything thoroughly and give it a taste. Add more chili powder or jaggery (it is totally up to you)
10. Stir every 5 minutes or so
11. Cook until everything thickens up a little bit or until it slides off (slowly) your spatula. Once it cools down completely, the mango jam will thicken up further
12. Now heat oil in a small pan (medium high heat)
13. Once the oil is hot, add the mustard seeds and let it splutter
14. Add the mustard seeds to the mango jam and give everything a good stir
15. Mango jam/ sakkara maanga can either be served hot or cold with any rice dish or roti or even toast!
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