• Now to make Gulamba.
• Step 1 – Add the mango pieces in the pan and add jaggery.
• Mix well and place the pan on the stove. Keep the flame low.
• Jaggery will start melting.
• Step 2 – Stir once in a while till jaggery dissolves. As the mango pieces start cooking in the jaggery liquid, their color will change.
• Continue cooking till the mixture thickens. Keep stirring once in a while.
• Step 3 – Add cinnamon and clove powder, if adding.
• Cook some more till it reaches your desired consistency.
• Remember, this mixture will thicken as it cools. So do not cook it till it is too thick.
• Let it be at a pouring consistency.

Tips :

• Choose mangoes that are a little sour. And also use more or less jaggery accordingly.
• You can keep it in the fridge and use it as long as it lasts.
• When cooked properly, gulamba does not need refrigeration. It gets over fast.
• You can use gulamba as a sandwich spread.
• Gulamba is usually served with Indian breads such as Uttappa, Chapati, Poori, Phulka, Dosa, Paratha

How to reduce sourness of a raw mango before using in any recipe

Do the steps 1, 2 and 3 given below only if you are using too sour mangoes. These steps will reduce the sourness. After that you can use them in any recipe.

• chopped green mango in water
• Step 1 – Do this step only if the mangoes are too sour.
• Put the mango pieces in a pan. Add water to cover the mango pieces and heat the pan.
• Bring the water to boil. Boil the pieces in water for 2-3 minutes or longer.
• Step 2 – Place a strainer over a bowl.
• Step 3 – Pour the boiled mango pieces in the strainer and let all the water drain in the bowl.
• This water is quite sour. And the sourness of the mango pieces is reduced.
• Now use the mango pieces in any recipe you wish.
• You may use the sour water for adding sourness to dals and curries.
• You may also make mango sharbat by adding sugar/ jaggery, cardamom powder and salt.