This is a sweet mango pickle with a lovely flavor of cumin. Loved the sweet and spicy taste of the pickle a lot. You can have it as it is or spread it on toast and have it like marmalade.

I learned this recipe from my sister-in-law.
my hubby doesn’t like pickles but loved this sweet and little tangy Chunda.
I used little sweet raw mangoes for it.

serve aam ka chunda as a side condiment with a Gujarati or north Indian meal or you can also have it with chapatis, paratha, methi thepla, lauki thepla, mooli thepla, pooris, Rotis or bread.


quick and easy mango chunda recipe.


Preparation Time: 10 mins
Cooking Time: 20 to 30 mins

Raw Mango – 3 large peeled and grated
Salt – 2 tsp
Turmeric Powder /Haldi – 1 tsp
Sugar – 1 cup
Chilli Powder – 2 tsp
Cumin Powder – 1 tsp



  1. rinse and wipe dry the mangoes. then peel them. grate or shred the mangoes.
  2. PicsArt_06-15-10.26.40
  3. PicsArt_06-15-10.28.10
  4. Take grated mangoes in a kadhai. Add in salt and turmeric powder and mix well using your hands. The water will leach from the mangoes.PicsArt_06-15-10.35.03
  5. Add in sugar and mix till the sugar is mixed and melted.
  6. on a low flame or sim, cook this mixture. initially, the sugar will melt and consistency will be watery.PicsArt_06-15-10.35.03
  7. stir often so that the sugar does not crystallize and keep on simmering the mixture.
  8. when the sugar syrup will start to cook, you will see the mixture bubbling.
  9. keep on stirring and cooking, the mixture will begin to thicken.
  10. Add in chili powder and cumin powder.Mix well.PicsArt_06-15-10.36.39
  11. Put this whole thing on heat and bring it to boil. Simmer the pan and cook on a low to medium heat till the mix get thick.
  12. Remove it and let it cool down. It will get even thicker.Serve..PicsArt_06-15-10.38.23
  13. once cooled, spoon mango chunda in a clean sterilized glass jar or bottle. mango chunda stays good for more than 3 months in the fridge and about 15 to 20 days at room temperature.


The recipe can be doubled by doubling the ingredients.PicsArt_06-17-10.24.39

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I love love love salad. It is so much fun to put together your favorite fruit, veggies, nd dressings and create a spectacular dish. My husband loves my salad presentation and taste, He always appriciate me to make new creations .

Super Simple Cantaloupe Fruit Bowl is loaded with your favorite fruit, vegetables, and a simple dressing to perk up your tastebuds. It is a fun-filled fruit salad, perfect for parties and easy enough for lunch at home.. a flavorful blend of veggies  fruit, lemon, and hung curd  makes for a light and delicious salad.

I try to give salads the importance they deserve, as a complete and delicious course, and I hope my salads can inspire others to try them and enjoy a healthy diet, as I do.

I do believe the dish looks good if you present them in creative plating and of course taste matters.



1/2 cup hung curd
2tsp fresh lemon juice
1 1/2 teaspoons white sugar
1tsp black pepper
1/4 teaspoon salt or according to your taste

1cup melon balls
1/2 cup boiled American corn
1/4 cup cucumber
1/2 cup red and green capsicum
1/2 cup tomato
1 cantaloupe(muskmelon) halved


  1. Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
  2. Cut deeply into the melon along the pattern.
    Separate the halves and seed.PicsArt_06-14-08.58.32
  3. Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls.Set aside.
  4. Make the dressing by whisking the Hung curd, lemon juice,  sugar, pepper and salt in a mixing bowl.20170614_090330
  5. Add the red and green capsicum, cucumber, sweetcorn, green chili,
    melon balls almonds; stir gently until evenly mix20170614_090301
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavors, stirring a couple of times.
  7. Spoon the salad mixture into the hollowed out melon halves or into serving bowls.
    Serve immediately.


  •  you can include whatever fruits you want or have on hands and make your own creation – so much fun!
  • Melon baller: if you don’t have a melon baller, you can make melon cubes instead.
  • Nuts: for some added crunch, you can add some sliced almonds or some walnuts.
  • Decoration: place a branch of mint on top of your melon bowl, so pretty!


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Simply an amazing concept of preparing curry with fruits.

Just as veggies find a place in juices, fruits also find a place in subJis! In fact, fruits like papaya and guava combine very well with savory spices, and the resulting sweet-sour-spicy preparation is very exciting to the palate.

Today’s recipe is mango curry (Aam ki sabzi) if you like tangy recipe then do try this out. Very simple and quick to make….
I tasted this sabzi at my friend’s house warming party. From then I wanted to try
this sweet and sour recipe.
In Aam ki Subzi, Tangy mango come together with some spices to make a tasty and healthy treat.

I can describe the final taste of this vegetable as sweet, sour and spicy. Sweet and sour are due to the inherent attributes of Mango  and Spice is what we are going to add.PicsArt_1494988481848


2  mangoes (peeled and chopped)(here I used a variety called ‘Totapari’ but you can use any)
2 tbsp ghee/oil
A pinch of hing
1/4 tsp kalonji (onion seeds)
1/2 tsp cumin seeds
1/2 tsp fennel seeds (sauf)
1/4 tsp turmeric powder
1/2 tsp deggi mirch
1 tsp saltPicsArt_1494935386201
For The Garnish
2 tbsp finely chopped coriander (dhania)


  1. Wash, peel and chop mangoes.
  2. Heat ghee in a heavy bottomed pan.
  3. Add hing, kalonji, fennel seeds, cumin seeds. Mix well.(You can add green chilies too).PicsArt_1494935459611
  4. Add mango pieces. Mix nicely.
  5. Add all the dry masalas. Mix well.PicsArt_1494935531527
  6. Cook covered on low flame for 5-7 mins.
  7. Serve immediately garnished with coriander.PicsArt_1494988557578



You may use strawberry, litchi, guava for this sabzi.

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I love ♥♥ to explore and experiment new recipes every day… It has also become my favorite pass time, stress reliever and my passion too.
I am a die hard fan of mangoes. I love to use it in my I would like to share with you all the recipe of Mango Raita…Raita is one of my everyday lunch’s part.
This time I tried a really good combination in raita. The perfect blend of-mango and mint.
Recipe source …Sanjeev Kapoor


Alphanso Mango Ripe ripe, peeled  1
Yogurt 1/2 cup
Yogurt chilled 1 1/2 cups
Green chilli 1
Salt to taste
Black salt to taste
roasted cumin powder 1tsp
sugar 2tsp
Crushed red chillies for sprinkling
Fiki boondi 2tbsp



  1. Roughly chop green chilli and mint leaves.
  2. Slice the mango and discard the seed. Roughly chop 2 mango slices and place in a blender jar with green chilli and mint leaves and blend well.PicsArt_1492742228610
  3. Add 1 tbsp water and blend again into a fine paste.PicsArt_1492742270397
  4. Roughly chop remaining mango slices for garnishing.
  5. Put yogurt in a bowl. Add ground paste, salt, sugar, cumin powder and black salt and mix well.PicsArt_1492742323606
  6. Transfer into individual serving bowls, top with chopped mangoes, sprinkle crushed red chillies and serve chilled.NOTES:
  • you may adjust mango and mint quantity according to your taste.

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Pickles are more irresistible than anything else.I cannot resist myself to have something spicy and that is when this Chili pickle comes to my rescue. Here’s sharing my Mom’s recipe of a delicious hot and sour green Chili pickle to spice up any meal.
In my childhood days My Mom always made pickle for us and continues to do so,and this recipe I have learnt from her. I am a big fan of pickles and my food is not completed without it.
This time I tried my hands on pickle.Spicy pickle brings a tangy twist to your winters.The pungent taste of mustard ( rai / kali sarso) gives nice flavor to this pickle.

1 cup green chilies(approx 100 gm)- washed and dry
1 tablespoon lemon juice
1 ½ tablespoon Mustard seeds/ rai
1 teaspoon dry mango powder/amchur
Pinch asafoetida/hing
Salt to taste
1 tbsp oil
Turmeric powder – 1/2 tsppicsart_1483369044487


  1. Slit green chilies such that it opens like a pocket. Remove the seeds and keep aside.
  2. Now take mustard seeds at platform and crush them with help of rolling pin.
  3. Heat oil to the smoking point and then let it cool. Now again heat the oil (only till it gets warm).
  4. Mix the warm oil with asafoetida, salt, dry mango powder and mustard seeds powder.
  5. Keep this paste aside for 1-2 minutes.
  6. Fill ¼ teaspoon of the above paste in each chili. Do same with the remaining chilies.picsart_1483369084471
  7. Finally mix in the lemon juice and toss well.
  8. The pickle is ready to eat. Store in any airtight glass or plastic container.


  • You can use mustard oil too.picsart_1483370116649


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Although I speak a lot about my hubby, daughters and many other people close to me, this time I’ll  speak about my grandmother…. She is definitely a great cook! If l have tasted varieties in my food menu as a child and teenager, it is because of her.

This is my grandmother’s recipe.
This recipe I learnt from my grandmother  She loves cooking and then sending it to everyone for tasting.We live close to each other and in every few days I receive her dishes.This time I tried one of her recipes and sent it to her.She approved my dish and I was glad of that.

Amla/Awla or Indian gooseberry is considered to be full of Vitamin C and a must have to increase our immunity. In winters amla is available in plenty.

After going through few recipes containing sugar, this one was like a savior.. Quick to make, super healthy and an amazing shelf life..
So if you want to “save” your gooseberries too or just need a daily dose of Vitamin C in a spicy-sour style, do try this Launji.. Happy and Healthy Cooking!!

Amle ki launji (amle ki jhatpat sabji)

Amla/Indian Gooseberry – 5-6 pieces
Chopped Green Chili – 1 piece
Oil – 2 tablespoon
Cumin Seeds – 1 tablespoon
Kalaunji – 1 tablespoon
Turmeric – 1 teaspoon
Red Chili – 1 teaspoon
Dhania/ Coriander Powder – 1 tablespoon
Dardari Sauf/Crushed Fennel Seeds Powder – 1 tablespoon
Heeng/Asafoetida – Pinch
Salt – As per tastepicsart_1481175586712


  1. Boil Amla or Gooseberry for 5 minutes.
  2. Cut boiled Amla in pieces by hand.picsart_1481175630583
  3. Take a pan and heat oil in it. Add Heeng/Asafoetida, Cumin Seeds and Kalaunji in the pan.
  4. Now add chopped green chili ( round pieces). Mix well.
  5. After that add cut pieces of Amla in the pan.
  6. Add turmeric, red chili powder, crushed fennel seeds and salt in the mixture. Mix well.picsart_1481175740391
  7. Saute for 2 minutes and Amla/Awla ki jhatpat sabzi is ready to be served with hot parathas.

NOTE: Stays good for at least a week when stored in an airtight container and refrigerated..picsart_1481249751055


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