Chhundo

Ingredients :-

1 cup grated raw mango (Rajapoori)
1 tsp salt
1 cup sugar
1 tbsp red chilli powder
1 tsp rosted cumin seed (jeera) or whole cumin seeds.
1 tsp cinnamon powder

Method :-

• Combine the grated mango, salt, and sugar in vessel.
• Cover it with lid.
• Put it in to the sun-light for 5-6 days till sugar dissolved but stir it daily.
• After thn add cloves and cinnamon powder, red chilli powder, then mix well.
• Stor in a clean and dry glass jar.

Methi- Chana- Mango Pickle

Ingredients :-

3 tbsp dry methi dana ( fenugreek seeds )
3 tbsp black chana ( black chick-peas )
1 bowl row mengos pieces
1.5 tsp hing
1 bowl oil
200g.m. Achar masala
salt to test
1 tsp haldi

Method:-

• Add hald and salt in mangoes pieces, now sock it for overnight.
• Wask fenugreek seeds and black chickpeas & sock separately in good amount of water for overnight.
• See released water in mengos. now slowly take out that water to make dry. take out mengos, chana, & methi gently and spread on cotton clothe for one day.
• Take Achar masala on vessel.
• otherside make oil heat . and make it cool. then pour nicely on this achar masala.
• Now add salt, hing , mango, methi, & chana in it.
• Make sure its cool completely not over warm. keep mixing after 2 hour .
• Achar is ready, now store in a clean and dry glass jar.
• You can preserve this pickle for one year.
• If oil is less then u can add oil.