Recipe
Raw Mango Onion Chunda - preservative free, homemade pickle!
Hema
Natural Healing Guide
Raw mango or kaccha aam is a versatile ingredient used in a variety of dishes, drinks, pickles. Store-bought pickles are laden with additives, preservatives and oil. Here's a simple, no-cook recipe of raw mango pickle from Gujarat. It is oil-free, no-cook and quick to make. Make a kid-friendly version by reducing the chilli powder.
Ingredients
- Raw mango: 1 no. (peeled and grated)
- Onion: 1 no. (peeled and grated)
- Jaggery: 3-4 tablespoons (powder or grated jaggery)
- Rock Salt: to taste
- Red chilli Powder: ½ -1 teaspoon
- Jeera: 1 teaspoon (roasted and coarsely ground)
Method
Method
- Mix all the ingredients.
- Can be consumed immediately but surely tastes better after half an hour.
Eating Guide
- Food Group: vegetables (raw)
- Best as an accompaniment to rotis.
- Can be used as a dressing on a green salad.
Image courtesy for title pic: www.smithakalluraya.com
Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.
Hema
10:30 PM | 15-05-2019
Hi Asha, It tastes so good it won't last long anyway.
As such, its not a healthy practise to keep raw onions for long.
Onion does release some water but it all comes together. Do try and share your feedback.
Asha Shivaram
08:14 PM | 15-05-2019
How long can this be kept? Doesn't the onion release water?
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