Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, raw mango meethi chutney pickle/ chhunda. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Raw Mango Meethi Chutney Pickle/ Chhunda is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Raw Mango Meethi Chutney Pickle/ Chhunda is something which I have loved my whole life.
Chhunda is a kind of Indian pickle preparation as well as a condiment mostly made out of grated A sweet sour and tangy dish that will get etched in your memories. Aam ki Chutney Recipe-Kacche Aam ki Meethi Chutney-Raw Mango Sweet and Spicy Chutney. Chhunda - Gujarati Mango Sweet Pickle Recipe - Meetha Aam Chutney Recipe.
To begin with this particular recipe, we must first prepare a few components. You can cook raw mango meethi chutney pickle/ chhunda using 10 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Raw Mango Meethi Chutney Pickle/ Chhunda:
- Get 1 kg medium sized juicy raw mangoes
- Make ready 1 black cardamom, crushed coarsely
- Prepare 750 gms sugar, quantity adjusted to taste depending on sweetness of mangoes
- Get 1 teaspoon garam masala powder
- Take 2 pinch hing
- Get 1/2 teaspoon kali mirch powder
- Get 1/2 teaspoon black salt
- Prepare 1 inch ginger grated
- Take 1/2 teaspoon red chilli powder
- Make ready 1 teaspoon salt or to taste
Aam ka Chunda is a very popular pickle from Gujarat. Its a very simple and easy to make yet taste very delicious. Mango chunda is a classic mango pickle which is made with just few ingredients. Traditionally chunda is made by sun cooking method thus no cooking is required to make it.
Instructions to make Raw Mango Meethi Chutney Pickle/ Chhunda:
- Wash, peel and grate the mangoes, remove the seed.
- Take a clean and dry ceramic container (amritbaan) or a simple steel container, add grated mangoes, ginger, sugar and salt and mix very well.
- Keep this in the sunshine for 5 -6 days covered with a muslin cloth, keep stirring or mixing upside down once a day with a dry spoon.
- At the end of the day bring the container inside.
- Gradually a 2 string sugar syrup (chashni) is built due to heat from sunlight and the mango strands become translucent.
- Check the softness of mango strands or the lachha.
- When it has softened add red chilli powder, garam masala powder, black salt, cardamom, kali mirch and hing powder and stir well.
- The next day, when all spices have blended thoroughly, the pickle is ready to relish.
- Enjoy the delicious sweet and sour pickle with paranthas, pakodas or just like that as per the choice.
- Raw Mango Meethi chutney pickle stays good for a year.
Mango chunda (Aam Chunda) is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle. by Tarla Dalal. Raw mango chutney - this recipe of green mango chutney is my mom's and we usually have this mango chutney with dal-rice or with rice kanji/pej (savory rice porridge). Since the mangoes are raw, so this chutney is a sour one much unlike the Sweet mango chutney i had posted earlier. Kacche Aam ki Khatti Meethi Chutney with step by step recipe - This is quick, easy and yummy mango chatpati chutney.
So that is going to wrap this up for this exceptional food raw mango meethi chutney pickle/ chhunda recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
