Smoky or Roasted Raw Mango Panha ~ Aam Panna

Aam Panha is made in entire India. But there are quite difference in methods and spices. This method is used in north India. Due roasting, panha gets a nice smoky flavour. 

Ingredients:

• Raw green mango - 1 medium sized
• Roasted cumin powder - 1 tsp
• Black or pink salt - ½ tsps or to taste
• Sugar - 4 to 5 tbsp (depends upon sourness of mango)
• Black pepper powder- ½ tsp
• Mint leaves - 10 + some extra for garnishing
• Chilled water - approx 2 cups
• Ice cubes- as required

Method:

• Roast raw mango on a grill on your stove top till the skin gets chared and the flesh is soft. 
  
• Keep covered for few minutes and let it cool.
• Once cool, the charred skin can peel off easily. Remove the seed. 
  
• Combine pulp, sugar, mint leaves, cumin powder, pepper and salt in a mixer. Grind into smooth paste. 
  
• Put out the paste in large bowl or jug. Add chilled water and mix well. Check seasoning, add salt, cumin powder or sugar if needed
• Pour panha in a glass. Add ice cubes and finely chopped fresh mint leaves.
• Serve chilled…Enjoy the delicious summer treat!

Tips: 

• You can use jaggery instead of sugar.
• You can boil mangos.
• Cumin, mint leaves and black salt give a nice taste to Mango Panha but I like our authentic Maharashtrian style Panha (click here for recipe) more. ;)

Chunda ~ Instant / Stove Top Method

Chunda is a type of hot and sweet pickle. This is is originally from Gujarat but love by all. Popular with a combination of Methi Thepla.
This is an instant method. Traditionary, it is a a very lengthy process. But this process takes few minutes only.
This is an original Chunda recipe (click here). 

Ingredients:

• Raw mangoes (preferably Rajapuri), grated- 2 cups/4 med size/ 1 kg 
• Sugar- approx 3 cups (may be needs less than or more than, depends upon sourness of mango) 
• Cumin seeds, roasted and coarsely crushed - 2 tsp 
• Red chilli powder- 6 to 8 tsp
• Salt- 1 tbsp or to taste 

Method :

• Remove skin of raw mangoes and grate them. Discard the seeds. 
• Combine grated mango, sugar, cloves and salt in the heavy bottom pan. 
• Mix well and keep it for 1 hour. Thus it discharges juice. 
• Cook carefully this mixture on low-med heat till the sugar syrup is of two string consistency. Stir in between. 
• Switch off gas and add crushed cumin and red chilli powder. Give a nice stir and cool completely. 
• Shift this chumda in a sterilized and dry glass jar. 
• It stay fresh and in good condition in refrigerator. You can even keep it even outside fridge for 2 months or more but depends upon climate. 
• Enjoy this murabba with chapati, paratha or bread.