Chunda

Chunda (Sun cooked Raw Mango pickle) is a very popular Gujarati pickle eaten with thepla's. Traditionally it is cooked under the sun along with sugar as the main ingredient. Each day you need to give the mixture a good stir so that the sugar dissolves to make it to a syrup consistency. Chunda has a mix of sweet, sour and spicy flavours.

Ingredients

1 kg Raw mango 

1½  cup Sugar (I used the baking cup size measurement) (add more sugar if the sugar is less sweet)

4 tsp red chilly powder

2 tsp cumin powder

2 tsp salt

Method

Wash, clean dry & peel the raw mangoes, Grate them and keep then aside in a thali

Add sugar, red chilly powder, cumin powder & salt to it, give it a good stir with your hands and place it into a jar.

Place this jar in direct sunlight until the sugar melts and become like a syrup consistency. The raw mangoes will also turn transparent & sticky.

Don't forget to bring the jar in the house during dusk, otherwise dew drops may get collected at night and it will spoil the preserve.

When I made the chunda  the temperature was 35°C which took 4 days to sun cook the pickle.

Serve with roti, paratha's thepla's 

Note: you may store the chunda at room temperature but to be on a safer side it's better to store it in the fridge.

Neer Gojju (raw mango appetizer)

My mom is born and brought up in Karnataka where "Neer gojju"  is commonly prepared during summers as an appetizer, which multiplies your appetite esp during summer when one typically this feeling of lack of appetite is most common. "Neer gojju"  can be stored in fridge for not more than a day, but I'm sure you won't resist the tangy, spicy and save it :-)

Ingredients
1 raw mango
1 tsp oil
1/2 tsp mustard seeds
3-4 glass water
salt to taste
1 pinch asefotida
1/2 stuffed dried chilli (fried) OR green chilli
Method

Pressure cook the raw mangoes
Allow to cool and squeeze out all the juice from it.
Add enough water to this pulp so that the neer gojju becomes watery
For tempering
Heat oil, add mustard seed and allow to splutter
 Add the green chilli or the crushed stuffed chilli to the neer gojju
Add salt as per taste

Raw Mango & Onion chutney

Ingredients
2 raw mangoes (skin removed & grated)
1 onion (chopped)
6-8 tsp fenugreek seeds
2 tsp jaggery (grated)
3 tsp peanuts (roasted)
red chilli powder (as per required)
salt as per taste
oil
Method
Add all the above ingredients in a blender, Fry fenugreek seeds in oil and when it turns brown grind all the ingredients in a blender. serve with chappati or paratha.

Raw Mango chutney

Ingredients
1 raw mango (skin removed and grated)
1/2 cup roasted chana dal
3 tbsp grated coconut
2 green chili
1 small onion
Method
Grind all the above ingredients in a blender.Serve with dosa or appam

Kairi Panha (Raw Mango Drink)

Kairi Panha -A raw mango drink which is a refreshing coolant & an energetic drink as it helps the body to cope with the heat during summer. The panha pulp can be stored in the fridge for a month.

Kairi Panha Pulp

Ingredients

1. 1 cup raw mango pulp (made from 2 medium size raw mangoes)
2. 1 1/2 cup sugar 
3. 1/2 tsp. saffron strands
4. 1 tsp. cardamom powder
5. salt while preparing the drink

Method

1. Wash the mangoes thoroughly and pressure cook them with the skin on.
2. After the raw mango cools, de-skin them, blend the pulp well with the sugar in the blender.
3. Add cardamom powder and saffron. The thick pulp is ready. This pulp can be stored in the fridge for a month, add water in the pulp if it becomes too thick. 
4. while serving use 1 tsp. of pulp for one glass of cold water, add salt and mint and stir to mix well. Serve Chill. 
5. You may adjust the taste as per your liking

Methamba (raw mango relish)

"Methamba" is a popular Raw mango relish prepared during summers. As the name describes it is prepared from methi (fenugreek seeds) and amba (kairi / raw mango). "Methamba" goes very well as an accompaniment with chapathi or paratha. This is a very simple and easy recipe will surely lift up your sprits on a hot summer day. The sour, sweet, bitter flavoured relish definitely is a treat for your taste buds.

 

Ingredients

1. 1 cup pieces of raw mango
2. ¼ cup jaggery (This will depend upon the sourness of the mango.)
3. 1 tsp chilli powder
4. ¼ cup water
5. salt to taste
6. 2 tsp oil
7. ¼ tsp mustard seeds
8. ¼ tsp asafoetida powder
9. ½ tsp fenugreek seeds

Method

1. Heat the oil in a heavy-bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.
2. Add asafoetida powder,fenugreek seeds and wait until they give out their aroma.
3. Add mango pieces. Stir them well, so that they get coated with the seasoning.
4. Add chilli powder and stir again.
5. Add water and cover the pan partly. Let the mango pieces cook in the steam.
6. Now add the jaggery & salt
7. Let it simmer for about 8 minutes. The preparation needs to become semi-solid. Once it reaches that consistency, take it off the heat.
8. Let it cool uncovered. Then take it out into a serving bowl.
9. If stored well-covered in the refrigerator, it should stay fresh for at least a week.