Raw Mango Meethi Chutney Pickle/ Chhunda
Raw Mango Meethi Chutney Pickle/ Chhunda

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, raw mango meethi chutney pickle/ chhunda. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Garmi ke mausam mein kachche aam ka achaar aur chhunda ki baat hi kuch aur hai. In dono mein se main ek kabhi bhi nahi chun paata hoon, kya aap chun payenge? Mango chunda (Aam Chunda) is a preserve that is common to all Gujarati households.

Raw Mango Meethi Chutney Pickle/ Chhunda is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Raw Mango Meethi Chutney Pickle/ Chhunda is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have raw mango meethi chutney pickle/ chhunda using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Raw Mango Meethi Chutney Pickle/ Chhunda:
  1. Take 1 kg medium sized juicy raw mangoes
  2. Prepare 1 black cardamom, crushed coarsely
  3. Make ready 750 gms sugar, quantity adjusted to taste depending on sweetness of mangoes
  4. Take 1 teaspoon garam masala powder
  5. Take 2 pinch hing
  6. Make ready 1/2 teaspoon kali mirch powder
  7. Take 1/2 teaspoon black salt
  8. Take 1 inch ginger grated
  9. Get 1/2 teaspoon red chilli powder
  10. Take 1 teaspoon salt or to taste

Aam Ka Chunda Recipe, Mango Chunda. A sweet and tangy grated mango pickle- specialty from the Indian Bengali Kancha Aamer Chutney / Raw Mango Chutney. Amla Gur ki Meethi Chutney Hi sofia, for making chunda use raw green mangoes,ripe mangoes are not suitable for making chhunda. Aam Chhunda or Raw mango pickle is sweet and sour Indian vegetarian side dish served with chapati or thepla in Gujarat.

Steps to make Raw Mango Meethi Chutney Pickle/ Chhunda:
  1. Wash, peel and grate the mangoes, remove the seed.
  2. Take a clean and dry ceramic container (amritbaan) or a simple steel container, add grated mangoes, ginger, sugar and salt and mix very well.
  3. 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.
  4. At the end of the day bring the container inside.
  5. Gradually a 2 string sugar syrup (chashni) is built due to heat from sunlight and the mango strands become translucent.
  6. Check the softness of mango strands or the lachha.
  7. When it has softened add red chilli powder, garam masala powder, black salt, cardamom, kali mirch and hing powder and stir well.
  8. The next day, when all spices have blended thoroughly, the pickle is ready to relish.
  9. Enjoy the delicious sweet and sour pickle with paranthas, pakodas or just like that as per the choice.
  10. Raw Mango Meethi chutney pickle stays good for a year.

Learn how to make Gujarati Chunda recipe by Chef Varun Inamdar only on Rajshri Food. Pair your boring, regular chapati or theplas with this interesting Raw Mango Pickle. Try this traditional mango recipe at home and let us know in the comments below. Chhunda (Grated Mango Pickle) is a delicious Indian recipe served as a Pickles-Chutneys. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney.

So that’s going to wrap it up for this special food raw mango meethi chutney pickle/ chhunda recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!