Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight Loss 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Chhunda (Grated Mango Pickle)
Method
- Peel and grate the mangoes.
- Wash, apply salt and put aside for an hour in a big steel bowl.
- Add sugar. Mix well.
- Cover the vessel with a muslin cloth, and tie it tightly to make it almost airtight.
- Place the vessel with the pickle, in the sun for 10-12 days.
- However open the muslin cloth every evening, mix the mangoes and cover again tightly.
- To ensure that the ants do not get in, place the vessel in a plate of water during the night.
- After 12 days, add red chilli powder, mix well and put in the sun for one more day.
- Cool it overnight and store in a dry sterilized glass jar the next morning.
- The pickle is ready to be eaten.
Ingredients:
1 ¼ kg - rajapuri mangoes
1 ¼ kg - sugar
50 g - red chilli powder
2 tsp - salt
1 ¼ kg - rajapuri mangoes
1 ¼ kg - sugar
50 g - red chilli powder
2 tsp - salt
RECIPES BY ANITA RAHEJA
