Tuesday, September 1, 2015

Kerino katki Chundo, An instant Pickle of Raw mango and jaggery

Raw mango (chopped in small pieces) - 3 cup,
Jaggery - 1 cup,
Salt - 1/4 tsp or to taste,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tbsp,
Coriander & cumin powder - 1 1/2 tsp,
Oil - 1 tbsp,
Asafoetida - a pinch.

Wash, dry and peel raw mango. Cut into small pieces and remove seed.

Heat oil in a pan. Add asafoetida followed by raw mango pieces, salt and turmeric powder. Mix well.

Cook for a minute and add jaggery. Mix well until jaggery melts completely. Cook in medium heat until mango pieces become soft.

Remove from heat and let it come to room temperature. Now add red chilli powder and coriander & cumin powder. Mix well.

Cool completely before store into airtight glass container and refrigerate up to 25-30 days. Serve as a side with your regular meals.

Adjust amount of jaggery according to sourness of mango.
Chunda becomes little thick once it cools down.
I prefer chunda with thin consistency.