Sweet Mango Pickle (Aam ka chunda)

When you get hold of lots of raw mangoes...first thing which comes to my  mind is let's prepare sweet and sour mango pickle and preserve it for the whole year in the fridge. 

A bengali meal is never complete without chutney served at the end of the meal. Whenever I have this preserved pickle in the fridge it becomes so easy for me to just add some spices and date palm and add 3-4 tbsp of this pickle and just boil it make it a typical bengali Amm Khejurer Chutney.

Let's come to Ingredients:

3kg raw mangoes

Sugar 500 grams

Gur or jaggery 500 grams

2lemons 

2tsp of turmeric

1tsp of chilly powder

1tsp of salt

Spices to be grinded:

10-12 dry red chilli 

2tsp of cumin seeds

2tsp of corriender seeds

1/2 TSP of methi ( Fenugreek)seeds

1tsp of fennel seeds(sauf( big ones)

PROCEDURE

1)Grate the raw mangoes add sugar salt ,turmeric powder, chilly powder .Mix well and keep it for half an hour

2)Now grind all the spices( dry red chilly cumin , coriander, Fenugreek and fennel)

3) Grind your jaggery well so that it's easily dissolvable.

4) Switch on the gas and add the grated mangoes .you will see lot of water has come out from the mixture...don't worry.cook well for 15 minutes and then add the jaggery. Now lower the flame and cook it for another 30 minutes or till it gets sticky .

Keep continuous stirring so that it doesn't burn at the bottom.Thats why I always prefer nonstick vessel

5) when it's almost done add the grinded masala and lemon juice .Mix it very well and stir it for another 5 minutes so that the mangoes absorb the spices well.

Switch off and let it cool.

Fill the bottles only when the pickle is cold.

If you store it in the fridge you can enjoy throughout the year but if you prefer to keep it outside then you have to consume it within 2 months

3 kgs of Mangos

grated mango marinated with sugar,turmeric powder and salt

grinded jaggery 

massalas : cuminseeds, corriender seeds, dry red chilly, fennel seeds

cook in low flame for 30 minutes

Cook till its concentrated enough

 Many of us specially Gujaratis love to have this mango pickle along with parathas..,or puri.

Note@ Bengalis : Amer Chutney : Use 4 tea spoon of the above pickle, add 5 grated date palm, 1 tsp of tamarind  juice and boil in one cup of water and sprinkle bhaja massala from the top., your Bengali Chutney is ready.