It is simply a chick-pea fenugreek pickle. It is made with chana (chickpea), methi (fenugreek), and raw mango pieces perked up with a large assortment of spices and preserved with oil.
Pasand chhundo is traditionally made using the sun-drying method. It typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango.
Indispensable to may it be schezwan rice or schezwan noodles, a powerful and quality condiment for rice, cuisines, dips, spreads, condiment, crackers, etc Try experimenting even with schezwan samosa. Containing the original Sichuan peppercorns this is as authentic as the Mandarin cuisine.
Use this to make the ultimate chilli-paneer. Made from real soy beans and natural sugar caramelization to impart the characteristic dark soy sauce colour. A basic and essential ingredient for Chinese noodles, fried rice, manchurian, hakka noodles, sizzlers, soups, etc. Next time you plan to make Chinese food at home, check the substandard product from a regular mom and pop store, you will be shocked to see it has artificial colours as additives.
Pasand Coriander Chutney (Dhaniya Chutney) is used as an all-purpose spread or dip for Indian snacks, samosa, kachori, dhokla, bread cutlet, pakoras, bhajiyas, fritters, kathi rolls and even frankies. Feeling distressed after getting badly stuck in a traffic congestion or feeling dull after a long work from home session, take a break from life and simply spread this marvelous magic on a bread toast.
Missing the delhi street food, this spicy date tamarind chutney is superior in taste and quality that goes along with all indian chaat and snacks like aloo tikki, dahi bhalla, bhel puri, papdi chaat, sev puri and raj kachori. Must try for those who are a total stranger to the Dilliwaala chaat delicacies. Don’t fear the extra punch of the irani hing, often ignored but a potent ingredient in Delhi street food.