SWEET LEMON MASALA PICKLE & CHUNDO
Last week a parcel arrived from California with some fresh row mangoes. Binaben and Upendrabhai had sent the fresh picked mangoes from their garden. Thank you Bina ben & Upendra bhai.
2 cups peeled grated row mangoes
1 1/2 cup sugar
1 teaspoon salt
1/2 teaspoon turmeric powder
1 1/2 tablespoons chili powder
In a saucepan, combine grated mangoes, salt sugar and turmeric powder. Cook on low to medium heat, stirring in between. Once the sugar is melted, stir continuously until you get 1 thread. Turn the heat off and allow to cool. Once cooled, add chili powder and mix well. transfer in a sterilized jar . Enjoy the chundo and masala Limbu athnu.
Last week a parcel arrived from California with some fresh row mangoes. Binaben and Upendrabhai had sent the fresh picked mangoes from their garden. Thank you Bina ben & Upendra bhai.
10 ripe lemons ( wash and dry)
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 cup lemon juice
for the syrup
3/4 cup sugar
1/2 cup water
5 tablespoons achar masala ( for later use)
Combine sugar and water in a pan,let simmer on medium heat. keep stirring in between till you get 1 string consistency. Set aside
Wash and dry the lemons and cup into quarters. Add salt, turmeric powder and lemon juice, mix well and transfer into a sterilized jar. Allow to rest for about 12 to 15 days, make sure you mix with dry mwiko or spatula at least once a day. After about 15 days, once the lemons are merinated and soft remove the juice from the pickle and place lemons in a large bowl. Pour the sugar syrup and achar masala and mix well, let cool completely. Once cooled, transfer into a sterilized jar.
Last week a parcel arrived from California with some fresh row mangoes. Binaben and Upendrabhai had sent the fresh picked mangoes from their garden. Thank you Bina ben & Upendra bhai.
In a saucepan, combine grated mangoes, salt sugar and turmeric powder. Cook on low to medium heat, stirring in between. Once the sugar is melted, stir continuously until you get 1 thread. Turn the heat off and allow to cool. Once cooled, add chili powder and mix well. transfer in a sterilized jar . Enjoy the chundo and masala Limbu athnu.
Last week a parcel arrived from California with some fresh row mangoes. Binaben and Upendrabhai had sent the fresh picked mangoes from their garden. Thank you Bina ben & Upendra bhai.
10 ripe lemons ( wash and dry)
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 cup lemon juice
for the syrup
3/4 cup sugar
1/2 cup water
5 tablespoons achar masala ( for later use)
Combine sugar and water in a pan,let simmer on medium heat. keep stirring in between till you get 1 string consistency. Set aside
Wash and dry the lemons and cup into quarters. Add salt, turmeric powder and lemon juice, mix well and transfer into a sterilized jar. Allow to rest for about 12 to 15 days, make sure you mix with dry mwiko or spatula at least once a day. After about 15 days, once the lemons are merinated and soft remove the juice from the pickle and place lemons in a large bowl. Pour the sugar syrup and achar masala and mix well, let cool completely. Once cooled, transfer into a sterilized jar.
jikoni 