Recipe

Recipe:
1. Preparing the Mangoes:
a. Cleaning and Peeling:
- Clean the Rajapuri kairi thoroughly with water.
- Peel the mangoes, ensuring to remove all green skin to avoid bitterness.

b. Slicing the Mangoes:
- Slice the peeled mangoes into long, thick pieces resembling French fries using a slicer
available in the market.
c. Salting and Turmeric:
- In a bowl, mix the mango slices with 2 teaspoons of salt and 1 teaspoon of turmeric
powder. Ensure they are well-coated.
- Cover and let it sit for 1-2 hours. This process will help the mangoes release excess
water.
d. Draining and Drying:
- After 1-2 hours, squeeze out the excess water from the mango slices by pressing with
your hands.
- Spread the mango slices on a cotton cloth and let them dry under a fan, but not directly
under the fan, to ensure they dry perfectly. Leave them for some time to ensure they are
moisture-free.
2. Preparing the Masala:
a. Roasting the Spices:
- Roast 50 grams of methi seeds in a pan for 2-3 minutes to remove any moisture and
then set aside.
- Roast 25 grams of mustard seeds for 2-3 minutes and set aside.
- Roast 1 tablespoon of salt on a slow flame for 2-3 minutes to remove moisture. This
helps in increasing the shelf life of the chundo. Set it aside.
b. Combining the Spices:
- Heat 3 tablespoons of oil properly and then let it cool slightly.
- Mix the roasted methi seeds, mustard seeds, and salt in a bowl. Add 1 teaspoon of
good quality hing and 1 teaspoon of turmeric powder to the mixture.
- Pour the slightly cooled oil into the spice mixture and cover it with a lid for 3-4 minutes
to let the hing's aroma infuse into the spices.
c. Adding Chili Powder:
- After the oil is absorbed into the spices, add 1 cup of Kashmiri red chili powder (or a
mix of Kashmiri and regular chili powder for more heat) to the mixture. Ensure the oil is fully
absorbed and the mixture has a nice color.
3. Combining Mangoes with Masala:
a. Mixing:
- Add the prepared spice mixture to the dried mango slices, reserving a portion of the
masala for later use.
- Mix the mango slices and masala thoroughly. After mixing, use the reserved masala to
make a layer on top and press it down to remove any air pockets.

b. Resting:
- Cover the mixture and let it sit for 2 days without stirring.
4. Final Preparation:
a. Adding Oil:
- On the third day, heat the required amount of sing (peanut) oil and let it cool down to
room temperature.
- Add the cooled oil to the prepared mango slices and spices, mixing well. Sing oil gives
the chundo its proper color, aroma, and better preservation properties.
- Keep some oil aside and after mixing the chundo for some time, add the remaining oil.
b. Storing:
- Store the chundo in an airtight glass container, ensuring there's no extra space for air
inside.
- Make sure there is a layer of oil above the chundo for better preservation.
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Caution:
- Ensure all equipment and containers are clean and dry to prevent spoilage.
- Do not overheat the spices while roasting, as this can alter the flavor.
- Ensure the oil is adequately cooled before mixing with the spices to avoid any unwanted
reactions.
- Store in a cool, dark place and ensure the container is airtight for the best shelf life.

Conclusion:
This detailed recipe for Khatta Chundo provides a healthy alternative to the traditional sweet
mango pickle. With the perfect blend of spices and the tangy flavor of raw mangoes, this
chundo is sure to be a hit. Enjoy this delicious and health-conscious pickle with your meals,
and share the joy with your family and friends. Don't forget to like, share, and subscribe for
more such recipes. Happy cooking!