Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)

Summer season is going on and the nearby markets are flooded with the King of Fruits, Mangoes of a lot of varieties which are either raw / ripe ones. The raw ones look green in color and have a tangy taste. These add a lovely tangy twist to any dish mostly. Most of Indians love to make pickle using these raw mangoes. And those pickles are an important part of Indian meals and pair very well with parathas, rotis and even rice dishes. The process most of the time either follow traditional method or instant version. But both processes are easy to make and can be preserved for a good amount of time. 

Every region of India has its own variations of pickle using raw mangoes. Today's post is all about a pickle from Gujurati cuisine as 'Aam ka Chunda' or 'Chundo' (Gujurati Sweet Mango Pickle). The authentic preparation of this sweet pickle is quite time consuming. The sugar which is added with grated raw mangoes are allowed to melt by the heat of Sun, as the jar containing the mango-sugar mixture is kept under sunlight. This whole process basically takes around 10-15 days. By this time, the sugar melts completely and a thick sugar syrup is formed in which the mango shreds look translucent.

Well, here is a quick and instant version of that sweet relish which focuses to use the stove top for melting the sugar. Just grate the green raw mangoes, mixed with sugar, allow to melt on stove top and some spices are added finally. Yes, it is that much simple and quick. But while melting the sugar in this method, the crucial point is that the sugar should be allowed to melt up to 1-string consistency. Otherwise, while cooling that tends to crystallized easily. 

Another thing is the grater must be chosen having medium size holes. If the grater has small size holes, then the pickle will get mushy after gets cooked. The strands of mangoes (specialty of Chundo) will not visible while serving. No onion and garlic are used in this pickle. Also this is perfectly fit for Vegan as well as Gluten free dish category. Just make and store in a sterilized jar to be used up to a year or even more. This lip smacking mango pickle goes very well as a condiment with paratha, rotis, rice dishes etc. Particularly Theplas and Chundo is an ultimate combination for any Gujurati. So do try this quick version of Aam Ka Chunda / Chundo in this current mango season.

Recipe Card for 'Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)' :

Raw mango, Vegan, Pickle, Gluten free, No onion No garlic, Instant Pickle, Gujurati CUisine, Mango Pickle,

Condiment, Pickle, Mango Raw MAngo

Gujurati

Author: sasmita

Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)

a lip smacking, mildly spiced pickle with raw mangoes from Gujurati Cuisine

prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

• Mango (medium) 5 no.
• Sugar 2 cup
• Turmeric powder 1/2 tsp
• Red chili powder 2 tsp
• Cumin seed (roasted and crushed roughly) 1 tsp
• Salt 1 tsp

instructions:

How to cook Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)

1. First wash and clean the raw mangoes.
2. Wipe dry, peel the outer deep color skin of the mangoes and keep aside.
3. Now take a grater having medium size holes (don't prefer to use a grater having small size holes) and grate all the peeled raw mangoes.
4. In a mixing bowl now take all the grated raw mangoes, turmeric powder and salt.
5. Mix everything and keep aside for at least 1 hour.
6. After 1 hour the water must be released and just drain those water through a strainer lined with muslin cloth.
7. Now transfer this mixture to a pan along with sugar.
8. Heat the pan, stir and cook till the sugar dissolves completely.
9. Turn off heat before the sugar starts to caramelize (check up to 1-string consistency of the sugar syrup).
10. Add roughly crushed roasted cumin and red chili powder.
11. Mix everything very well using a spoon and then allow to cool down completely.
12. Now transfer to a sterilized jar and store to use whenever needed !

NOTES:

Only use raw green mangoes for this pickle. Sweetness depends upon individual preference and the sourness of raw mangoes. So adjust accordingly. This pickle has a long shelf life which can be kept fresh up to 1 year. Always prefer to use grated having medium size holes. Don't take the graters having small size holes, otherwise the pickle will get mushy after gets cooked. The strands of mangoes'll not visible while serving.

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

You may also follow me on Facebook, Pinterest, Twitter, Google+, Instagram and can subscribe for free to get new recipes directly into your inbox 😊

This Aam ka Chunda / Chundo (Gujurati Sweet Mango Pickle) is contributed for 196th theme of the Foodie Monday Blog Hop foodie group which is decided as 'Pickle Time' and suggested by 'Aruna Saraschandra' who blogs at Vasu’s veg kitchen. So I chose this Gujurati Sweet Mango Pickle as Aam ka Chunda aka Chundo for the contribution.

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Poha Chivda / Mixture

Poha / Chuda / Aval / Flattened rice flakes is nothing but the rice that has been parboiled, rolled, flattened and finally dried to get. These come in different thickness depending upon the pressure used in flattening process. Thick ones get some time to soak and hence doesn't get mushy on soaking as compared to thin variety. Well these flattened rice flakes are lactose free, heart healthy and fat free too.

One can surely call poha as a super food because this is loaded with a number of health benefits like -

• Regulates sugar levels
• Has healthy carbohydrates
• Most ideal choices for weight loss
• Easily digestible
• Rich in iron
• Low on calories
• A good source of instant energy etc.

The poha is essentially a good breakfast option and can be eaten as a snack too. One can have these in raw condition by soaking in plain water / milk or lightly fried in oil. Poha upma is a regular affair at my place as a healthy breakfast option. When my pantry is loaded with coriander leaves particularly during winters, I also love to make these coriander poha. If festive time is there or if you are craving for some sweets then just check this Poha ladoo with chocolaty coconut stuffing.

Well today I have come up with a crunchy snack option using poha as 'Poha Chivda / Mixture'. It is a popular Maharastrian snack option using poha and some nuts seasoned with some basic tempering. This kind of poha dish has a crisp & crunchy texture as here the poha is roasted first to use in the dish. Totally vegan and gluten free option too this is. Also it has a mild taste due to the addition of nuts. Super simple it is and easy to prepare too. Again this stays good for a couple of weeks if stored in an air-tight container. Just along with a cup of tea / coffee, the poha chivda becomes a perfect snack option. Since neither onion nor garlic is used here so the poha chivda can be also thoroughly enjoyed during festive time and during diwali this is a must to be prepared as a festive delight. Do try to enjoy this crunchy and healthy snack.

Recipe Card for 'Poha Chivda / Mixture' :

Poha, Flattened rice flakes, chuda, snack, poha chivda, poha mixture, gluten free snack, vegan snack, no onion no garlic option, diwali snack

Snack, Vegan, Gluten free, Poha

Maharastrian

Author: sasmita

Poha Chivda / Mixture

prep time: 5 Mcook time: 20 Mtotal time: 25 M

a perefctly quick snack option using poha, nuts and spices.

ingredients:

• Poha (flattened rice flakes) 3 cup
• Peanut 1/2 cup
• Chana dal 1/2 cup
• Raisin 1/4 cup
• Dry red chili 3-4 no.
• Curry leaf 3-4 sprig
• Turmeric powder 1/4 tsp
• Sugar 3 tbsp
• Cumin seed (optional) 1/4 tsp
• Mustard seed 1/4 tsp
• Oil 1.5 tbsp
• Salt as needed

instructions:

How to cook Poha Chivda / Mixture

1. Heat a pan and start roasting the poha / aval / flattened rice flakes over low-medium heat.
2. Roast till these become crisp and transfer to a plate.
3. To the same pan add peanuts and chana dal.
4. Dry roast well and transfer to another plate.
5. Now add 1/2 tbsp of oil into pan and fry the raisins till they swell.
6. Transfer to the plate and again put the pan on heat.
7. Put 1 tbsp oil and allow to heat well.
8. Next add cumin seeds, mustard seeds and allow to crackle well.
9. Add curry leaves and dry red chili and fry till they become crisp.
10. Lower the heat and add turmeric powder, salt, sugar.
11. Stir till sugar starts melting and after that add roasted peanuts, chana dal, roasted poha and fried raisins.
12. Saute very gently for 4-5 minutes over low-medium heat.
13. Turn off heat and allow the mixture to cool down completely.
14. Transfer to an air-tight container and serve as it is or with some cup of tea / coffee !

NOTES:

I love the cumin seed flavors in my chivda, so added. But this is optional. Here I have not added green chilies as my boy love to munch these while I take with my cup of black coffee. Instead I added some whole red chilies which can be taken out easily while serving to kids. Other dry fruits like cashews, almonds one can surely add. I love only the sweet taste of raisins in my chivda, so stick to only this.

This post is for the current month's Food Bloggers Recipe Swap and I was paired with Usha who is a wonderful blogger at My Spicy Kitchen. While browsing through her posts, I came across this Poha Mixture recipe and at that time I decided to make this as I love Poha. And here is my version of that with slight changes as per my convenience as Poha Chivda / Mixture.

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

You may also follow me on Facebook, Pinterest, Twitter, Google+,  Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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Green Peas Foxnut Curry | Matar Makhana Curry

Green peas / hara matar is always available in my pantry whether the season for the green peas (winter season) is there or not. Either in frozen or in fresh form, I love to have these green beauties at my place. Since for current month the event 'A to Z Recipe Challenge' has come up with the alphabet G. That means, there must be a recipe post having the main ingredient name starting with alphabet G. So I opted G for Green Peas and have prepared a dish as 'Green Peas Foxnut Curry' or 'Matar Makhana Curry'.

This is a creamy and mild flavored curry basically having the main ingredient as green peas and fox nuts (makhana). The base of the curry is variable one. One may use onion-garlic, one may not. The creaminess can be come from the cream or curd or cashews / almonds. Well I have prepared the curry in no-onion-no-garlic version.

Also the curry has the perfect creaminess due to the addition of some cashew paste which yields a mild sweet taste and smooth texture. First the makhana / fox-nuts are roasted in oil till brown. Then a gravy of tomato and cashew was prepared and the green peas (frozen / fresh) are allowed to cook in that gravy. After that the roasted makhanas are added to the curry. So the dish is very easy to prepare and quick as well. 

This green peas fox-nuts curry is totally vegan as well as gluten free too. It tastes really yum along with particularly Indian flat-breads like roti / paratha / poori or even one can have this with some flavored pulao. Also this dish surely takes its place in menu list during any festivities as it doesn't use any onion / garlic. So do try to enjoy the creamy delicious curry.

Recipe Card for 'Green Peas Fox-nut Curry | Matar Makhana Curry' :

Green peas, makhana, fox-nuts, side dish, Vegan, Gluten free, No onion garlic version,

Side dish, Vegan, Gluten free, No onion garlic version

Indian

Author: sasmita

Green Peas Foxnut Curry / Matar Makhana Curry

a creamy and mild flavored curry using green peas and fox nuts (makhanas) in without onion & garlic and vegan version

prep time: 15 Mcook time: 20 Mtotal time: 35 M

ingredients:

• Green peas 1 1/2 cup
• Makhana (fox-nut) 3/4 cup
• Ginger (grated) 1 tsp
• Tomato puree 2 cup
• Cashew 6-7 no.
• Cinnamon 1/2 inch
• Green cardamom 1 no.
• Cumin seed 1 tsp
• Coriander powder 1 tsp
• Turmeric powder 1/2 tsp
• Red chili powder 1/2 tsp
• Garam masala powder 1/2 tsp + for sprinkling
• Coriander leaves for sprinkling
• Oil 3 tbsp
• Sugar 1 tsp
• Water as needed
• Salt as needed

instructions:

How to cook Green Peas Foxnut Curry / Matar Makhana Curry

1. First grind cashews with little water to get a smooth creamy paste and keep aside.
2. In a pan, heat 1 tbsp oil and fry lotus seeds / makhana until turn golden color over medium heat.
3. Transfer to a plate and add remaining oil (2 tbsp) to the pan.
4. When oil is hot enough start adding cinnamon, whole green cardamom, cumin seeds and allow to crackle.
5. Next add grated ginger and saute for 1 minute.
6. Add tomato puree along with red chili powder, turmeric powder, coriander powder, garam masala powder, salt.
7. Mix everything and cook till oil starts coming out from the masala mixture.
8. Then add little amount of water along with the cashew paste and sugar.
9. Stir for 1-2 minutes and next add green peas, water.
10. Mix well and allow to cook till green peas becomes soft and tender over low to medium heat.
11. Then add roasted makhana / fox nuts and again cook for 3-4 minutes.
12. Turn off heat and sprinkle some chopped coriander leaves along with little amount of garam masala.
13. Serve hot as a side dish with Indian flat-breads (poori / paratha / roti) or even with pulao.

NOTES:

The gravy consistency is desirable, so add less / more water accordingly along with green peas.

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

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Masala Chaas | Spiced Buttermilk

Buttermilk / Chaas / Chhachh is a very common beverage in most Indian households, especially during the summer season. This refreshing drink can be consumed every day simply as it is or after a light / heavy meal. One should not confuse about the name of this as the combination of Butter and Milk. Basically, it is the liquid that is leftover after churning butter. This Indian beverage has a number of benefits for our skin, hair, body weight and at-last, overall health. Some are listed below :

• Prevents dehydration
• Improves digestion
• Lowers blood pressure and bad cholesterol
• Boosts the calcium intake
• Works great for lactose-intolerant people etc.

There are a no. of variations one can do with the simple buttermilk. I have already shared this 'Spiced Beetroot Buttermilk with Roasted flavor / Bhune Chukandar Masala Chaas'. But today's post is all about a spice infused buttermilk as 'Masala Chaas / Spiced Buttermilk'.

The making procedure of this spiced buttermilk doesn't require any special skills particularly. Just churn everything in a blender / even using a hand blender, add a tempering part, pour into serving glass and voila !! the beverage is ready to enjoy 😊 The process is that much simple as well as quick. 

As the season here in India is very hot these days, so this beverage one should try to get refreshed. Even this masala chaas can be prepared in advance and kept in refrigerator to serve whenever needed. Preferably this tastes great when chilled. So do try surely this excellent body cooler and appetizer.

Recipe Card for 'Masala Chaas / Spiced Buttermilk' :

Buttermilk, curd, Indian Spice, Gluten free beverage

Beverage, Gluten free

Indian

Author: sasmita

Spiced Buttermilk / Masala Chaas

a classic Indian Summer Beverage infused with some masala.

prep time: 5 Mcook time: 1 Mtotal time: 6 M

ingredients:

• Curd 1 cup
• Ginger 1/2 inch
• Green chili 1-2 no.
• Cumin seed 1/2 tsp
• Mint leaves 4-5 no.
• Oil 1/4 tsp
• Black salt as needed
• Chaat masala 1/4 tsp
• Water (chilled) as needed

instructions:

How to cook Spiced Buttermilk / Masala Chaas

1. In a blender jar take curd, roughly chopped ginger and green chilies, mint leaves, black salt, chaat masala and water (2 cup).
2. Blend until everything mix well and keep aside.
3. Then heat oil in a tadka pan.
4. Add in cumin seeds and allow to crackle.
5. Turn off heat and pour the tempering over the blended mixture.
6. Mix everything well again and serve chilled now / keep in refrigerator to serve later !

NOTES:

In the tempering part, mustard seeds can be added. I have added the tempering part, but one can omit this and directly add the cumin seeds along with other ingredients during blending.

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

You may also follow me on Facebook, Pinterest, Twitter, Google+, Instagram and can subscribe for free to get new recipes directly into your inbox 😊

This Spiced Buttermilk / Masala Chaas is contributed for 195th theme of the Foodie Monday Blog Hop foodie group which is decided as 'Third Letter Magic' and suggested by 'Amrita Iyer'. Basically the theme describes that, we had to cook a dish starting with the third letter of our names. As 'S' is the third letter of my name, so I chose this Spiced Buttermilk / Masala Chaas for the contribution.

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