Raw Mango Meethi Chutney Pickle/ Chhunda

Wash, peel and grate the mangoes, remove the seed.

Take a clean and dry ceramic container (amritbaan) or a simple steel container, add grated mangoes, ginger, sugar and salt and mix very well.

Keep this in the sunshine for 5 -6 days covered with a muslin cloth, keep stirring or mixing upside down once a day with a dry spoon.

At the end of the day bring the container inside.

Gradually a 2 string sugar syrup (chashni) is built due to heat from sunlight and the mango strands become translucent.

Check the softness of mango strands or the lachha.

When it has softened add red chilli powder, garam masala powder, black salt, cardamom, kali mirch and hing powder and stir well.

The next day, when all spices have blended thoroughly, the pickle is ready to relish.

Enjoy the delicious sweet and sour pickle with paranthas, pakodas or just like that as per the choice.

Raw Mango Meethi chutney pickle stays good for a year.