Sugar baby mango jam – Learn to make Karnataka style mavina hannina sihi gorte
Sugar baby mango jam or mavina hannina sihi gorte is a recipe from malnad regions of Karnataka. This is the recipe which I learnt from my paternal aunt. During mango season, it’s a custom in my native that every household kitchen makes this and stores for a month or two. This is a glutenfree and vegan recipe. It is also refined sugar free.
Wild mangoes, sasive or kadu mavina hannu are few of the local names given to sugar baby mangoes. In Karnataka especially malnad, coastal regions, they are eaten raw with meal and there are few dishes prepared using these mangoes. They are highly fibrous, sweet and sour. This is a unique condiment wherein the whole mango is used.
A perfectly cooked sugar baby mango jam or mavina hannina sihi gorte
The consistency of the jam depends on individual requirement, it can be slightly liquid or thick consistency. This can be adjusted by using water and also depends on the cooking time. The more time it’s cooked, the jam becomes thick.
The entire process of cooking the ripe mangoes in jaggery and spices should be on low heat to ensure the flavours of mango and sweetness of jaggery blend well.
Squeezing is important step, as these mangoes are highly fibrous, this allows the easy cooking of mangoes in jaggery.
Liquid jaggery (we often procure this from mangalore stores in bangalore or get it from my native, this tastes different from other jaggery forms) can be substituted with normal cubes of jaggery available locally.
Sugar baby mango jam recipe with step by step pictures
Clean the sugar mango varieties, peel the skin completely. Add little water (this helps in squeezing) and gently squeeze the mangoes. Keep this aside for further use.
Heat a thick bottom kadai or pan, add jaggery, 1 cup water. After the jaggery melts, add the squeezed mangoes along with the juice to boiling jaggery syrup. Now mix everything and cook on low heat for approximately 30 to 40 minutes. It can be cooked until the syrup starts thickening.
Finally add black pepper powder and salt. Mix and cook for 2 minutes. Cool this completely and store in air tight container. This can be stored up to 20 to 25 days in room temperature or in refrigerator. This goes well with hot rice, dosa, idly or can be served as it is. This can also be served with thick curd or yogurt.
Watch how to make sugar
baby mango jam video
If you are looking for more mango recipes click below
Sugar baby mango jam
- Sugar baby mango variety - 11 nos
- Jaggery (liquid) - 1 cup
- Black pepper powder - ¾ tsp
- Salt - ¼ tsp
- Water - 1 cup and more if required
- Wash the sugar mango variety, peel the skin completely.
- Add little water and gently squeeze the juice. Keep this aside for further use.
- Heat a thick bottom kadai or pan, add jaggery and 1 cup water.
- After the jaggery melts, add the squeezed mangoes along with the juice to boiling jaggery syrup. Now mix everything and cook on low heat for approximately 30 to 40 minutes. It can be cooked until the syrup starts thickeneing.
- Finally add black pepper powder and salt. Mix and cook for 2 minutes. Cool this completely and store in air tight container. This can be stored upto 20 to 25 days in room temperature or in refrigerator.
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