Chunda-sweet mango pickle or meetha ghisa hua aam ka achaar.
This pickle is the best companion for all kinds of ‘paranthas‘ or flat breads,’dal’,’ghee’ and rice,’khichdi‘,dry curry ‘poori‘ combinations.The popularity is immense amongst all Indian communities.It is a must, when you travel for long journey in trains or buses and can spice up any bland food.It tastes great with lentil rice combinations,like ‘dal khichdi‘,’amti bhaat‘, ‘dal bhaat’.
In southern parts of India, people eat mango pickle with cooling combination of curd and rice while in the northern parts of India people love to eat it with ‘parantha‘,any vegetarian curry and some curd.
Here is a achar recipe which will help you avoid the market recipes which contains preservatives,vinegar and oil.
What is pickling?
Pickling is one of the oldest way of storing vegetables.It has been around since the olden times.Back then refrigerators and vegetables were not available in all seasons.This process is an essential part of Indian cuisine. We make them from all kinds of vegetables. Be it jack fruit,turnips,aubergines,berries,mango,carrots,tomato,lime,ginger,chilly and meat.
Some are sour,some tangy, while some hot and sweet.
In western nations,kosher dill,gherkins,genuine dills,candied,cuts,chow chow.
Scroll below to read the recipe of Chunda-Sweet mango pickle
Ingredients
- 500 gm grated raw mango
- 1 cup gud or jaggery
- 1/2 tsp salt/black salt
- 1 tsp chilli powder
- 1 tsp garam masala
Instructions
- Peel the raw mango and grate them.
- Cook this in a pan on medium flame. This will leave sufficient water which will be enough to get it cooked.
- Once it becomes soft, add jaggery and cook until dry.
- Add salt/black salt, chilli powder, garam masala and mix well.
- Once cool, store in an air tight container.
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