Ingredients with Measurements:
- 2 cups grated raw mango
- 1 cup sugar
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp roasted cumin powder
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida
- 2 tbsp oil
Special equipment needed:
- Large mixing bowl
- Heavy-bottomed pan
- Sterilized glass jar with lid
Step-by-step instructions:
1. In a large mixing bowl, add grated raw mango, sugar, salt, red chili powder, roasted cumin powder, fennel seeds, and turmeric powder. Mix well and set aside for 30 minutes.
2. In a heavy-bottomed pan, heat oil on medium heat. Add mustard seeds and asafoetida and let them splutter.
3. Add the mango mixture to the pan and stir well. Cook on low heat for 20-25 minutes, stirring occasionally, until the mixture thickens and the mango is cooked.
4. Once the mixture is cooked, turn off the heat and let it cool down to room temperature.
5. Transfer the chhundo achaar to a sterilized glass jar and store in a cool, dry place.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking
Serving size:
- Makes about 2 cups of chhundo achaar
Nutritional information:
- Calories: 120 per serving
- Fat: 2g
- Carbohydrates: 27g
- Protein: 1g
Substitutions for ingredients:
- Raw mango can be substituted with grated carrots or grated papaya.
- Sugar can be substituted with jaggery or honey.
Variations:
- Add chopped green chilies for a spicier version.
- Add raisins and chopped nuts for a sweeter and nutty version.
Tips and tricks:
- Use a heavy-bottomed pan to prevent the mixture from sticking to the bottom.
- Stir the mixture occasionally to prevent burning.
- Adjust the sugar and salt according to your taste.
Storage instructions:
- Store the chhundo achaar in a sterilized glass jar with a tight-fitting lid.
- Keep it in a cool, dry place away from direct sunlight.
Reheating instructions:
- Chhundo achaar can be served at room temperature.
- If you prefer it warm, heat it in a microwave-safe bowl for 30 seconds.
Presentation ideas:
- Serve the chhundo achaar in a small bowl or ramekin.
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with parathas, puris, or theplas.
Suggested side dishes:
- Serve with a side of yogurt or raita.
Troubleshooting advice:
- If the mixture is too thick, add a little water to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Use clean and sterilized equipment to prevent contamination.
- Store the chhundo achaar in a cool, dry place to prevent spoilage.
Food history:
- Chhundo achaar is a traditional Gujarati pickle made with raw mangoes and spices.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as a condiment with Indian meals.
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Region: Indian