Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images. mango 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 a clear syrupy consistency and the mango shreds are translucent. Quick mango chunda is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect aam ka chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda. aam ka chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas. Learn to Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | make with step by step photos

This pickle is an old traditional favourite of Gujarat and is of enormous popularity amongst all Gujaratis. Gunda is a kind of a berry and since it is available only from March to June, it is bought in bulk quantities to be made into a pickle. Gundas have to be destalked and cleaned well from the insides because their seeds are surrounded by a sticky substance which has to be removed before stuffing. Gundas are stuffed with spiced mixture of pickling spices, grated mangoes and mustard oil. It is very essential that the gundas are completely immersed in pickle oil to preserve them for a long time.

aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | with 35 amazing images. aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar is perfect to try in the summer season when raw mangoes are at a peak. Learn how to make kabuli chana achar. To make aam chana achar, combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes. Squeeze out all the water from the raw mango in a bowl and keep aside. Keep the raw mango water and grated raw mango separately. Refrigerate the grated raw mango overnight. Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight. Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, kashmiri red chillies, chilli powder along the grated raw mango and kabuli chana-fenugreek seeds mixture into a deep bowl, mix well and keep aside. Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot. Remove from the flame and allow it to cool. Once cooled, add the oil to the prepared mixture and mix well. Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat. Quick-fixes are there for every dish, from soups to pickles. However, the slow and steady method, although laborious, is often the tastiest. You will realise this truth when, after waiting for seven days, you first relish a spoonful of this delicious Indian mango pickle with chana. A typical Rajasthani pickle of raw mangoes and white chick peas perked up with a large assortment of spices and preserved with mustard oil, this Rajasthani aam chana ka achar has a wonderful mix of flavours ranging from sour to spicy. Tips for aam chana achar. 1. Mustard oil can be replaced with sesame oil or groundnut oil. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to sterilize the jars before storing the pickle, so it will keep well for much longer. Enjoy aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | with step by step photos.

raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with 23 amazing images. raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna is an Andhra style rice delicacy. Learn how to make tangy kachi keri rice. To make raw mango rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes. Add the asafoetida and turmeric and sauté on a medium flame for a few seconds. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. An evergreen favourite, the mangai sadam is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the raw mango rice Indian style, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the mavinakayi chitranna with papad. You can also serve with side dishes like Cucumber Pachadi, Mango Pickle and Ginger Chutney. Tips for raw mango rice. 1. The cooked rice has to be perfectly made. Each grain of rice has to be separate. Learn how to make the perfect cooked rice. 2. Saute the asafoetida and turmeric powder for not more than 3 to 4 seconds, else it might burn. 3. We have used sesame oil for this rice, but you can use oil of your choice. Enjoy raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with step by step photos.

The wide spectrum of flavours packed inside this traditional pickle is sure to tease your taste buds! The bubbly flavours of raw mango and onions are enhanced manifold by the addition of apt spice powders. A dash of jaggery balances the flavours, while also highlighting each of the other flavours – ranging from the tang of raw mangoes to the pungency of onions and spiciness of chilli powder. The Onion and Raw Mango Chunda can be consumed immediately or stored for a few days in the refrigerator. Enjoy this Kaanda aur Kairi ka Choonda with puris or parathas .

A chutney with raw mango and onion may surprise you, but making this a part of your daily diet helps to prevent you from sunstrokes.

kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with 16 amazing images. kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney is a summer special to be enjoyed when raw mangoes are in season. Learn how to make raw mango chutney. To make kachi keri ni chutney, combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp). Serve immediately or store refrigerated in an air-tight container. Come summer and gujaratis delve full-swing into making a variety of pickles using raw mangoes. Kachi keri ni chutney is one such famous recipe from the prosperous heartlands of india. Raw mango chutney has the perfect balance of sweet and tang together. The lemon juice helps to maintain the colour of the chutney. It can even be made in bulk and stored in the refrigerator for 2-3 days. In fact, any serving of snacks during the summer would be lacking in punch without this tangy accompaniment - Gujarati kachi keri chutney. Snacks like khatta dhokla and vatana na ghugra when served with this raw mango chutney will give you a burst of flavours in every bite. It’s an experience you should not miss! Tips for kachi keri ni chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. While selecting raw mangoes, ensure they have firm skin and give off tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 3. Also remember to discard the seed of raw mangoes while grating. 4. Use the chutney within 2 to 3 days. Enjoy kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with step by step photos.

Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with 35 amazing images. Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | is a patent pickle which features in Marwari thali. Learn how to make aam aur kabuli chana ka achar. To make Marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslin cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year. The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. Indian chana chole achar is one such example. This aam aur kabuli chana ka achar is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe takes on a sour salty flavour as they are soaked in raw mango water. The use of Indian spices gets exceptionally highlighted in this tempting pickle. Like all oil based pickles, this Marwari mango pickle has a shelf life of upto one year, but surely it will be eaten up much before that. Tips for Marwari aam aur kabuli chane ka achar. 1. Mustard oil can be replaced with any oil of your choice. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to marinate the pickle for 6 to 7 days to enjoy its true flavours. 5. This pickle has to be stored refrigerated in a glass bottle. Enjoy Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with step by step photos.

Can’t imagine a life without pickles and piquant chutneys? Appease your craving with this tasty yet healthy chutney made of tangy raw mangoes and pungent onions balanced with jaggery, chilli powder and jeera powder. This low-calorie, low-sodium chutney is an alternative that will score high on both taste and health.

An instant version of the popular North Indian mixed vegetable pickle. This pickle is often served as a side dish. A delectable combination of fresh winter vegetables, raw mangoes and an enticing blend of spices and seasonings, sweetened with jaggery. This pickle can be stored refrigerated for upto one week. Serve this recipe with hot phudina naans.

Murabba or "morabba" is an Arabic word meaning to preserve. This versatile murabba is made of finely chopped raw mangoes cooked in thick sugar syrup and spiced with sambhaar. Chop the mango pieces evenly so that they cook well in the sugar syrup and also look attractive. Enjoy this pickle with hot rotis or a spicy vegetable.