Kachay Aam Ka Chunda / raw mango chunda a must try this season. #HappyCookingToYou #FoodFusion #PakistaniCooking #Recipes
Ingredients:
-Keri (Raw mangoes) 750g
-Sugar 2 Cups or to taste
-Kashmiri lal mirch (Kashmiri red chilli) powder 2 & ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Zeera (Cumin seeds) roasted & crushed 2 tsp
-Kala namak (Black salt) 1 & ½ tsp
-Lal mirch (Red chilli) crushed 2 tsp
-Cooking oil 2 tbs
-Zeera (Cumin seeds) 1 tsp
-Hari elaichi (Green cardamom) 2
-Laung (Cloves) 5-6
-Darchini (Cinnamon stick) 1
Direction:
-Peel & grate raw mangoes with the help of grater.
-Add sugar & mix well until water releases.
-Add kashmiri red chilli powder,salt,turmeric powder,cumin seeds,black salt,red chilli crushed & mix well,cover & let it rest for 10 minutes.
-In a wok,add cooking oil,cumin seeds,green cardamom,cloves,cinnamon stick & mix well.
-Add raw mango mixture,mix well & cook on medium flame continue cook until it starts thickening gradually & reduce one string consistency (14-15 minutes).
-Let it cool down at room temperature.
-Can be stored in an airtight jar for up to 1 month in refrigerator.
-Serve with roti or paratha!
