#HotThis is a very easy and simple raw mango preserve made with jaggery and spices. Trust me it's lipsmacking with a variety of flavors sour, sweet and spicy.

Pickles hold great importance in Indian cuisine. Even as a side dish, they enhance any meal. Simple rice, lentils, and vegetables come alive with the addition of pickle. On trips or in lunch boxes, pairing pickle with parathas or puris eliminates the need for any other vegetable. Summer is mango season, and pickles, jams, chutneys, and sweet preserves are made to last the whole year. I'm sharing a traditional mango pickle recipe that can be used year-round. By adding just enough oil, the pickle remains dry, making it perfect for lunch boxes without spilling oil.

#pt #chundo #rawmangopickle #sweetandsour #gujaratipickle #aachar#cookpad #cookpadindia #cookpadenglishMango Chunda is common to all Gujarati house. Mango Chunda has sweet, sour and little spicy taste. Traditional way of preparation of Chunda is time consuming.Add everything in a big vessel and cover it with cloth, put it in sunlight, till thick sugar syrup is made. This process might take up to 8-10 days. Here I prepared on gas within a 10min.

I recall some of my favorite mango pickles I grew up eating. Being gujrati pickles and chutneys are something we have it everyday and in different varieties. My paternal grandmother is known to have variety of pickle recipes in her prime! These include classics like Chundo, a hot and sweet grated raw mango pickle with the consistency of marmalade, thick and chunky with shreds of mango, spicy mango cubes. Murrabbo and gorkeri are my other favorites. My grandmother’s instant version of Chundo was the best I had ever tasted. That Divine taste of saffron takes me back to my childhood days…

#tboxweek4#mango pickle

It is very tangy, tasty, awesome recipe.

#wmj3#cookpadindia#gujaratipickleThis Gujarati pickle has it's fame out of Gujarat too. We can store this pickle whole year. Though it's making takes time of few days, but process is not complicated. We Gujaratis have it with thepla mainly but it tastes good with many other dishes too.

#maabhukhlagihai #Maabhukhlagihai "Maa ka hatho me pyar or swad ka jadu dono hai " thrue that and it's call mumma's magic. The magic of love , taste, affection & deliciousness .The wors "achar " bring back so many childhood memories to us .gone back to the days ,when my mom & dadi used to make achar for us . I used to eat kacchi kairi with salt & red chilli .ahaaaaaaa ,those were amazing and unforgatable days .i absolutely love "maa ke hatho ka achar ". It's tangy , juicy , spicy .My school friends still remember my lunch box which was full of flavour of fresh kairi ka achar . I really love mom & mamma ke hatho ka achar . So here is recipe of super amazing achar recipe "maa ke hatho ki ". Maa tuje salam ....

Its spicy, tangy, pickled curry would rock your taste buds. I used to make it with ready made packet masala few years back. But now I use my own spices to make this for special occasions. The pickle spices and the aroma of achar gosht will make your loved ones tummy roll.

#GoldenApron#Post_21#22_7_2019#InEnglish Pickle is a kind of recipe that we mostly use in tiffin , main course platter , Pakodas and Fritters. Care should be taken to avoid the use of water in Tomatoes and grinding wet marsala. Presence of water in pickle creates formation of slime and fungus and thus forces to discard. Here the Tomato pickle is made with wet masala and dry masala . I have used Mustard oil and Vinegar as preservative to keep the pickle outside for long time . If one wants to avoid Vinegar, pickle has to keept in the refrigerator . I have used Deghi Chilli powder , so reduced the amount of green Chilli.

Hi Everyone,I am Sweety Ghugare and just like my name I love SWEETS 😊Vermicelli Kheer is a traditional Indian popular dessert. It’s a yummy delight filled with loads of nuts and rich with a milky texture. Kheer itself is a very popular recipe in itself. This is one such type of kheer. For any big or small occasions, Vermicelli kheer is a must dessert dish in my family. Since childhood, I have a special connection to this recipe.So try my recipe, serve it hot, at room temperature or chilled and enjoy with your loved ones. Have fun cooking!

Very tangy and tasty achar.