Here's my another recipe with raw mango.. Chunda is a Gujarat specialty and generally goes very well with thepalas..
I have used microwave to make this. But if you don't have microwave you can also make it on gas stove.

Ingredients
1 cup Grated Raw Mango (I used Totapari variety of raw mango)
1/2 cup Sugar (can add more if you want it to be more sweet)
3/4 tsp Roasted Jeera (Cumin)
1/2 tsp Red chilly powder
1/2 tsp Haldi powder (Turmeric)


Method
1. In a microwave safe dish mix the grated mango and haldi powder.
2. Now add the sugar and place it in the microwave on high for 3 min.
3. Stir it with a spoon and again microwave it for 2 min.
4. Now add the roasted jeera (coarsely powdered) and the red chilly powder and mix well.
5. Your jhatpat sweet and tangy chunda is ready to serve. Have it rotis or parathas..!!

I always wait for the mango season and keep looking for the totapari kairis so that i can make this dish. It is a tangy one and goes well with parathas. I also like to have it with rice specially curd rice....!!


Ingredients
1 Totapari Kairi (Raw mango).. (this one tastes good with totapari kairi only)
1 medium size onion
1/2 tsp Jeera (Cumin seeds)
1/2 tsp Rai (Mustard Seeds)
1/2 tsp Red chilly powder
1/2 tsp Dhaniya powder (Coriander)
1/2 tsp Saunf (fennel seeds)
1/2 Haldi powder (Turmeric)
salt to taste
1 Tbsp Oil

Method
1. Finely chop the Kairi and Onions
2. In a pan take some oil and add the jeera and rai into it.
3. Once it crackles, now add the onions and fry for half a minute.
4. Now add the Kairi and all the masalas into it along with salt as per taste.
5. Mix well and let it cook for 2-3 min on slow flame.
6. Dont overcook otherwise the kairi will will become very soft.
7. Your Tangy kairi pyaaz ki jhatpat sabzi is ready to eat..!!!

You must have heard about Rajasthani Mirch ke tapore, a very delicious instant mirch ka aachar. I have modified that recipe and made it in a sabzi style with very less oil. This dry aachar/sabzi can be stored in refrigerator easily. While travelling also it goes 
very well with puri and parathas.

Ingredients
250 gms Moti Hari Mirch (Cut into small round pieces)
1 Large Onion finely chopped
1 1/2 tbsp Besan
1 tsp Saunf (Fennel Seeds)
1/2 tsp Turmeric Powder
1/2 Cumin Seeds (Jeera)
1 tbsp Oil
Salt to taste
1 Lemon juice

Method
1. Take a deep pan and heat the oil
2. Add cumin seeds, once they crackle then add the finely chopped onions
3. Fry the onions till golden brown.
4. Now add the Besan and roast it till the besan is golden brown.
5. Now add saunf and the hari mirch and mix properly.
6. Add the turmeric powder and salt and let it cook for 3-4 min with lid closed.
7. Stir in between and check till the mirch is cooked properly.
8. Once the mirch is cooked close the flame and add the lemon juice to it.
9. Your Hari mirch ki sabzi is ready to serve.

**This recipe is also selected to be featured in the Tarla Dalal website :http://www.tarladalal.com/Moti-Hari-Mirch-ka-Instant-Aachar-38244r

Now you may think what is so jhatpat about it.. Though it is not a jhatpat recipe, but still thought of sharing with you guys. This is my Mom's specialty. It is a very healthy and tasty pickle. Do try it...!!!


Ingredients

500g Kairi (raw mango),
50g salt (or as per taste),
50g Rai (Mustard Seeds),
15g Methi dana (Fenugreek seeds),
25g Saunf (Fennel seeds),
1/2 tsp kalonji (black onion seeds)(optional)
25g red chili powder,
1 tsp haldi powder
1 tsp  hing powder

Method

1. Wash kairi and keep it for drying
2. Cut into small pieces and keep aside
3. Take one Jar and put the mango pieces into it.
4. Now add the haldi and salt. Mix well and keep under sunlight for 2-3 days
5. After 2-3 days, remove the water from the jar
6. Now in a pan dry roast the  Rai, Methi and saunf and coarsely grind the mixture.
7. Now add this mixture into the jar. Also add the remaining masalas, mix well and again keep in sunlight for 2-3 days.
8. After 2-3 days your oil free Raw Mango pickle is ready to eat.

** This recipe is also selected to be featured in the Tarla Dalal website: http://www.tarladalal.com/Oil-Free-Raw-Mango-Pickle-38245r

Ingredients
250g Kachchi (Raw) Haldi 
20g Rai (Mustard Seeds) 
10g Methi Dana (Fenugreek Seeds)
20g Saunf (Fennel Seeds), 
20g Red Chilli Powder,  
1 tsp hing Powder, 
3 lemons
2 tbsp Oil
salt to taste (around 30g)

Method
1. Wash the haldi roots and keep it for drying
2. Peel off the skin from haldi and cut it into small julienne strips.
3. Now in a pan dry roast the mustard seeds, fennel seeds and Fenugreek Seeds for 2-3 min
4. After raosting, coarsely grind the mixture.
5. Now in a bowl mix the haldi strips with this mixture. Add salt as per your taste. Preferably around 30 g.
6. In another pan take some oil and make a tadka using Rai and Hing powder.
7. Add the takda to the bowl and mix well
8. Now add the lemon juice to the mixture.
9. Keep this mix in a container for 2-3 days. After 2-3 days your Haldi ka Achar is ready to eat.



**This recipe is also selected to be featured in the Tarla Dalal website : http://www.tarladalal.com/Kachchi-Haldi-ka-Aachar-38246r