RecipeMuncher

Mango Chunda was something I got to taste during the Gurathi Food festival we had at office. One of my colleagues, was a gujju and he said this is their prized dish. We had Masala puri as one of the items and this is what they decided on. When we asked him to share some of their stored stuff, he got some very reluctantly, thinking we might waste. He needn’t have worried, the bowl was clean licked off! I was most taken in by it and always wanted to try at home.

When I choose Bottled as the theme for this month’s Microwave Easy cooking, I was hoping that I will get around making some of those book marked preserves. I had a Mango chunda recipe on hand. But it was with stove top reference. I knew it should take more than 5 mins to get it done. But I was still hesitating to handle it. Last week was the busiest one in terms of cooking something new and clicking it for the blog. But my obsession for this would never cease!

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If you are somebody like me, who hesitates to take in greens, then this recipe for sure will convert you! This is the first time I am ever making a pickle out of it and the credit all goes to Athamma. After her visit from her daughter’s place, she got back some Aara Keerai or Thota Aaku. I know Aara Keerai may not be referred as Thota Aaku. Amma was giving a different name for this.

Anyway recently Amma had got raw Mango and its been lying around in the fridge for so long! On her return, Athamma was really shocked that I hadn’t attended to that lone Mango. I said I didn’t find time to even glance at it and hoped every much that it would remain raw! Yep, it was still raw, the shelf life of raw mango to remain raw is app 10 days! Ha Ha, Dad will give me a field day, if he happens to read this. Dad always teases us that we are always checking out the shelf life of all ingredients that go into the fridge!

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