Kachchi Kairi Ka Kamaal 3

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

 

Method:

• 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. 

 

 Chunda (Quick Method)

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.

Secret Tips:

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.