તડકા છાંયા માં બનતો કાચી કેરી નો છૂંદો - आम का गुजराती तीखा मीठा छुंदा - Traditional Chunda Recipe

Friends, In our series of pickles recipes today we come up with Grated Raw Mango Spicy Pickle (Mango Chundo) which is made in direct sunlight for dissolving sugar in pickle for natural formulation of long-lasting pickle which can be stored in airtight jar for whole year. This pickle is called કાચી કેરી નો તડકા છાંયા માં બનતો છૂંદો (ખમણ) in Gujarati. This is Gujarati style of pickle making and its awesome in taste and its longevity without any type of erosion in taste and flavor if stored properly. Here is recipe: Ingredients and preparations: 1 KG Rajapuri Raw Mangoes – Choose hard raw mangoes. Mangoes must be such hard that it must not get squeezed or pressed by hands. 1.75 KG sugar – Crush this sugar in mixer and make fine powder of it. Powder sugar melts easily in pickle and mango chips gets uniformly coated with sugar. 3 tbsp salt – Salt works as preservative here. 1 tbsp turmeric powder – Turmeric powder helps as preservative as well as bringing up bright colour in pickle 8 tbsp red chilli powder – for making our pickle spicy. 1 tbsp asafoetida (Hing) – It is used for unique tangy flavour in pickle. Making: Wash mangoes with water and clean them with cloth. Now peel off all mangoes. Grate all mangoes in medium size grater. You can choose grater of bigger size but, medium size is perfect fit for later processes of mixing spices and sugar powder and chasni. Collect grated mangoes in a big size flat or curved bottom tapeli. Now add salt and turmeric in grated mangoes. Mix well till it gets consistently coated and dissolved. Now cover tapeli with dish for 9-10 (It is advisable to do this process at evening time and put it to rest for whole night) After 9-10 hours, you can see that, grated mangoes are properly marinated with salt – turmeric. It has also exerted sour water when pressed. Do not remove this exerted mango water, keep it as it is as it helps add better taste after all. Now, add powdered sugar and mix well till it gets homogeneously mixed with grated mangoes. Cover tapeli with cotton cloth and tie knot using string to keep the cloth tight around tapeli. Now, rest this tapeli under direct sunlight for daytime for 7-8 days every day. During every night time take tapeli inside home, because, we do not want to let humid moisture of low temperature nights in our pickle. After 8 days, sugar gets converted into thick chasni form. Mix well everything and make it homogeneous. Here the sweet pickle of grated mango is ready and it can be stored in airtight jar and used whole year. Here, we are making spicy pickle, so we will add 8 tbsp red chilli powder and one tbsp asafoetida. Mix well everything till it gets homogeneous. Here the consistent coloured tasty grated mango pickle is ready. Store it in airtight glass jar. Do not forget to wash and sun dry this jar under direct sunlight for 4-5 hours prior to storing pickle. This pickle do not loose its taste and flavour for whole year if stored as mentioned and it can be used for whole year. -------------------------- दोस्तों आज की यह रेसिपी धूप और छाव में बनने वाले आम का गुजराती स्टाइल चटपटा तीखा मीठा छुंदा आचार की रेसिपी है सामग्री: कच्चे आम- ४ (१ किलो) – धो के छिल ले चीनी- १.७५ किलो – मिक्सर में पावडर बनाले लाल मिर्च पाउडर- ८ चम्मच हल्दी पाउडर- १ चम्मच नमक- ३ चम्मच हिंग – १ चम्मच – आचार को सुगंधीदार बनाता है छुंदा बनाने की विधी: आम को अच्छे से धो ले और एक-एक करके सभी आम को छील लीजिए. सभी आम को मिडीयम साइज़ की जाली में ग्रेट करे. इस आम के छीन को एक बड़ी तपेली में डाल दे. अब इस छिले आम में नमक और हल्दी पावडर मिलाके अच्छे से मिक्स करले. इस तपेली को डिश से ढक के ९-१० घंटे तक रहेने दे. ९-१० घंटे बाद देखेंगे तो नमक की वजह से छिले आम से पानी निकल आया मिलेगा. इस पानी को रहने देना है निकालना नहीं है. अब एक बार अच्छी तरह से मिक्स करने के बाद उसमे चीनी का पावडर मिक्स करले. अच्छी तरह से मिलाले जब तक सारा चीनी का पावडर छिले आम से घुल मिल जाये. अब इस तपेली को कोटन के कपडे से ढक के रस्सी से कस के बांध ले और पूरा दिन धूप के नीचे रखे. रात को इसे घर में लेले. ऐसा ८ दिनों तक करते रहे. रात को अगर बाहर रखेंगे तो मोइश्चर आचार में मिक्स हो जाने की सम्भावना बढ़ जाती है और आचार बिगड़ सकता है. ८ दिनों के बाद चीनी की चासनी बन जाती है. इस छिले आम और चासनी को अच्छी तरह मिक्स करले. इस मिक्स में ८ चम्मच लाल मिर्च पावडर और एक चम्मच हिंग मिलाके अच्छी तरह मिक्स करले। गुजराती स्टाइल आम का तीखा मीठा छुंदा आचार तैयार है. इस छुंदा को एयर टाईट ग्लास के जार में स्टोर करे। ----------------------- #gujarati_sweet_mango_pickle_recipe #mango_chunda #aam_chunda_recipe ------------------------ Please do try this recipe and convey your valuable feedback in the comment section below. Please subscribe to our channel and press notification bell to get notification of our future video uploads. Thanking you. Have a great day. Please Like our Facebook Page: https://www.facebook.com/thekitchenseries77/ Follow us on Instagram: https://www.instagram.com/thekitchenseriess/ Follow us on Pinterest: https://in.pinterest.com/thekitchenseries/ Follow us on Twitter: https://twitter.com/KitchenSeries

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