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As soon as you comprehend the fundamentals of cooking, it can be such a freeing and awarding experience to produce a simply scrumptious dish or baked product. The smells in your home as well as the faces of the people who you share it with are valuable. We wish this Raw mango pickle(chundo) recipe will offer you some suggestion for you to become a phenomenal chef.

Use raw mango.
Prepare Turmeric powder.
Use salt.
Provide pickle masala.

The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle. Its lip smackingly good, addictive mango pickle that can be slathered over toast, used as a dip The traditional way to make aam ka chunda or chundo is by sun drying method. It is a time taking Use absolutely green raw mangoes that are sour. Even slighly ripe mangoes will not work for this recipe.

Wash and peel off raw mango and grate them to thin slices.add turmeric powder and salt and mix properly and keep aside to sunlight for 1 day..
When sun sets take mixture back mix and again keep back covered under cool place repeat this procedure for few days till texture becomes sticky and perfect (excess wateryness should b vanished.).
Now add gol keri masala to the mixture and give good mix and repeat this procedure for 4-5 days of keepthing it under sunlight and taking back again under cool.finally our pickle will b ready and than store it in glass jar to keep it fresh for a whole year to enjoy..

This delicious pickle from western India takes time and effort to make but the results are well worth it! Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt. Raw mango pickle is a favourite of every pickle lover. In India, no meal is considered complete without a dash of this tangy and tasty condiment.

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