Tuesday, September 1, 2015

Keri no katki Chundo, An instant Pickle of Raw mango and jaggery

Raw mango (chopped in small pieces) - 2 cup or 290 gram,
Jaggery - 1 cup or 290 gram,
Salt - 1/2 tsp or to taste,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tbsp,
Coriander & cumin powder - 1 tbsp,
Sesame oil - 3 tsp,
Asafetida - 1/4 tsp.

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

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

Cook for 2-3 minutes 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 an airtight glass container and refrigerate up to 20-25 days. Serve as a side with your regular meals.

Adjust amount of jaggery according to sourness of mango.
Sesame oil can be replaced with peanut oil.
Chunda becomes little thick once it cools down.
I prefer chunda with thin consistency.
Here i am using kashmiri red chilli powder.
Serve chunda with Methi Thepla.

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