Kachay Aam / keri ka Chunda

Kachay Aam Ka Chunda / raw mango chunda a must try this season. #HappyCookingToYou #FoodFusion #PakistaniCooking #Recipes

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-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



-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!

Recipe By: Kanwal Mohsin

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