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Sweet and Sour Food News
Nauratan Chutney.
Ingredients
1kg green unripe mangoes (peeled and cut into pieces)
1/2 kg sugar
1/4 kg raw sugar (gur)
1 glass water
2 tsp red chilli powder
Salt to taste
1/2 cup vinegar
100 grams apricot
50 grams dried plum
1 tbsp sliced ginger and garlic
10 to 15 small red chillies
1 tbsp raisin (kishmish)
Method
Make syrup with sugar, raw sugar (gur), water, chilli powder, salt and vinegar. Bring it to a boil and then add pieces of green unripe mangoes, apricots plums, raisin (kishmish), slices of ginger and garlic and whole red chillies. Simmer for 10-15 minutes or until the syrup is thick. Remove from heat and cool. Store in a glass jar or bottle and keep in the refrigerator or any cool dry place. It can be stored for a year.

Murabba
Ingredients
1kg unripe mangoes (peeled and crushed)
1kg sugar
A pinch of yellow food colour
1,1/2 glass water
4-5 cloves
4-5 cardamoms
Slices of almonds and pistachios
1 tsp poppy seeds
Method
Soak the crushed mangoes in water and leave for half an hour. Make syrup of water, sugar and yellow colour, then add cloves and cardamoms. Strain the water from the crushed mangoes and add them to the syrup when it is thick enough. Let it boil until the syrup becomes thick.
Add almonds, poppy seeds and pistachios. When it cools, store in a glass jar or bottle. It can be stored for a year. It can also be served for breakfast with breat and butter in place of jam and jelly.
Pickle
Ingredients
2 raw green mangoes 2 carrots
4-5 green chillies
2 tsp mustard powder
1 or 1/2 cup oil
1 tsp ginger and garlic paste
1/2 tsp turmeric powder
Salt to taste
1 tsp red chilli powder
Method
Slice the mangoes and carrots in matchstick form. In a bowl mix ginger and garlic paste, mustard powder, turmeric powder, red chilli powder and salt with the oil. Add the mangoes, carrots and green chillies and mix well. this does not require cooking and can be stored in airtight jars or bottles.
Mixed pickle
Ingredients
2, 1/2 kg raw green mangoes
1/2 kg bitter gourd
250 grams green chillies
1 kg carrots
1 kg salt
250 grams turmeric powder
1 bottle vinegar
For pickle masala
250 grams garlic chopped
100 grams red chillies
100 grams coriander seeds
500 grams mustard powder
50 grams kalonji
50 grams fenugreek
25 grams cardamom
25 grams ginger cloves
2 kg oil
Method
Wash the mangoes well and make eight pieces of each mango but do not peel. Remove the seed. Peel the bitter gourd and make four to six pieces. Make slits in the centre of the green chillies. Cut thin slices of carrots like match stick. Sprinkle salt,  turmeric powder and vinegar on them.
Put in a jar and store for 10-15 days. In a large bowl mix all the spices very well. Drain the liquid from the begetables stored in the jar and add the vegetable mixture to the spices and mix well. Fill in the jar again and pour oil till one inch above the pickle. Mixed is ready to use.