Chundo is a classic Gujarati sweet and spicy mango pickle that is made with raw mangoes, sugar and some spices. Chundo and thepla are a famous combination for most. Even children enjoy this pickle due to its taste. Make sure when you make this pickle that the mangoes are sour and are raw. They should not have the yellowish pulp, but rather have greenish pulp. Sweet and sour flavored Chunda is translucent and beautifully colored.
Preparation Time: 1 hour + soaking time (2 hours) + maturing time (7-8 days)
Cooking time: N/A
Ingredients:
2 cups of raw mangoes, shredded/ grated (tightly packed)
3 cups sugar
1/2 teaspoon turmeric powder
1 tablespoon red chili powder
2 teaspoons cumin seeds (crushed)
1 tablespoon salt
Directions:
- Wash the mangoes and dry them. Peel the skin and then grate the mangoes. Combine the grated mangoes with salt and turmeric powder in a steel pot. Leave aside for two hours.
- Once the mangoes have been marinated you will find that they have given out some water. At this point, add sugar into the mixture. Stir continuously until the sugar is dissolved.
- Wrap the pot with muslin or cheesecloth and tie it with a thick thread to fit tightly around the rim of the pot.
- Keep it under sunlight for about 7 to 8 days. Bring it back inside everyday once the sun sets, stir well the next morning and place it under the sun again. Do this until the sugar melts and reaches double-string consistency. It will take approximately seven to eight days.
- When it is double string consistency, it means the Chunda is ready. Next, add red chili powder and crushed cumin seeds. Stir it until it is well combined into Chunda pickle.
- Chunda pickle is now ready to consume. Store the Chunda pickle in sterilized glass jar and it will last up to a year. Do not refrigerate.
- Serve mango Chunda with thepla or with anything in your plate that needs some sweet spice.