KACCHE AAM KI CHUTNEY
(Aam ki Launj/ Amti)
Ingredients:
Raw Mango (cubed/grated): 1 large
Sugar: 2 tbs or as per taste
Oil: 2 tbs
Mustard Seeds (Rai): 1/2 tsp
Cumin Seeds (Jeera): 1/2 tsp
Fennel Seeds (Saunf): 1/2 tsp
Salt: 1 tsp
Red Chilli Powder: 1/2 tsp
Turmeric Powder: 1/4 tsp
Method:
- Wash, wipe dry and cut the raw mango in small cubes or grate it.
- Heat oil in a karahi and add jeera, saunf and rai. Let the rai splutter.
- Now add the mango cubes to it and mix well.
- Add all the spices and salt and cover the pan for 5-7 minutes, keeping the flame on low.
- By this time, the raw mango cubes are soft; if still firm cook for 2-3 minutes more, adding 1 tsp of water if required.
- Now add sugar to it and mix well.
- Remove from the stove and let it cool. This can be stored in the refrigerator for 3-4 days.
- Relish this with Parantha or any snacks.
Secret Tips: You can even make this with ripe mangoes if they are a slightly sour and tangy; just add less sugar and cook for lesser time.
Chunda (Sun Baked Method)
Ingredients:
Mangoes (very raw and firm): 4 large
Sugar: 1cup
Salt: 2Tbsp
Turmeric: 1tsp
Cloves: 4-5
Cinnamon: 1"stick
Cardamom: 2-3
1 tbsp Red Chilli powder: 1Tbsp
Saffron: a big pinch
- Wash and dry the mangoes.
- Peel and chop them into very fine pieces.
- Place in a jar (earthen, glass, or china). Sprinkle salt and turmeric. Shake the jar to coat mangoes evenly. After 2 hours add sugar. Shake again.
- Keep aside for 24 hours. Shake again and transfer to a wide bowl. Cover with a thin mesh or muslin.
- Place in the sun. In summers the sun is very hot so 3-4 days will be sufficient.
- The chunda is done when all the sugar has melted to a sticky thin syrup.
- Remember to take the bowl inside every evening and stir and place outside every morning.
- When done, add the chilli powder. Crush the other spices coarsely and add to pickle.
Secret Tip: Be careful not to touch a wet spoon to the pickle. If taken care it, the pickle is kept for a year without refrigeration.
Ingredients:
Grated Raw Mango: 1cup
Salt: 1 tsp
Turmeric powder (Haldi): 1/4tsp
Sugar: 1 1/2 cup
Chilli powder: 1Tbsp
Roasted Cumin Seeds (Jeera), crushed: 1tsp
Method:
- Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
- Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
- Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles start appear ingon the surface of the mixture (approx. 3 to 4 minutes).
- Remove from the flame and let the mixture cool completely. Add chilli powder and cumin seeds and store in a sterilised glass jar. Store upto 1 year in cool dry place.
1.Use Ladwa, a round variety of raw mangoes or any other raw mango variety if these are not
available.
2.If overcooked, the chunda mixture will crystallise the
following day. In that case, take ¼ cup of grated raw mangoes and add the
prepared chunda to the mangoes little by little (2 tablespoons at a time). Stir continuously using a spoon or a whisk till the entire
mixture is dissolved. Repeat step 3 of the above recipe.
3. If the mangoes are too sour you, may need to add extra
sugar at step 2.
Variations:
1.Kesar Elaichi Chunda: Use 1 teaspoon each of elaichi powder and khus khus and a
few strands of saffron. Use the above ingredient in place of turmeric (haldi)
powder, chilli powder and cumin seeds for the above recipe. Add all these ingredients at step 2 while adding sugar to
the chunda.
2. Dry Fruit Chunda: Add ½ cup chopped dry fruits (apricots, almonds, cashewnuts
and walnuts) to the Kesar Elaichi Mango Chunda, just before bottling the
pickle.
