Aam Jhol-Raw Mangoes Cooked in Sugar Syrup

Bengali meals end with something sweet and tangy .When raw mangoes are in season this is the perfect recipe for a sweet and sour end to a meal.


  1. Raw mangoes                                              – 500 gms
  2. Ginger ( grated )                                         – 1 tbsp
  3. Turmeric powder                                       – 1/4 tsp
  4. Oil                                                                  – 1 tbsp
  5. Water                                                            – 500 ml
  6. Sugar                                                             – 250 gms
  7. Dry red chillies                                            – 2 to 3
  8. Panch foran                                                 – 1 tbsp
  9. Kala namak                                                 – 1/2 tsp
  10. Roasted and ground cumin powder      – 1/2 tsp
  11. Few mint leaves
  12. A pinch of salt.


To make the sugar syrup

Boil 250 gms of sugar in 500 ml of water with a pinch of salt and mint leaves . Let it boil for 5 minutes .Take it off the heat .


  1. Take oil in a deep wok .Add panch foran and red chillies cut into thin rings in hot oil . (Panch foran is a combination of five spices  namely cumin seed ,nigella seed ,fenugreek seed ,fennel seed and mustard seed taken in equal proportions to form 1 tbsp when taken together )
  2. Now , add mangoes (peeled and cut lengthwise into not very thin slices ) to the spiced oil and stir . Then add the sugar syrup .Let it come to a boil .Add ginger and turmeric powder and stir . Cook for 10 minutes on medium flame .
  3. By this time , mangoes would have turned soft . Now, add kala namak and jeera powder. Stir. Your aam jhol is ready .

If you do not want it watery then add less water . Store in the fridge in a clean jar .It remains fresh for a week in the fridge .


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