|“Chunda / Chundo – Gujarati Mango Pickle”|
Chunda or Chundo – A Traditional Gujarati Mango Pickle made with Raw mangoes. Its sweet, its sour and hot too… This recipe is from my mom who actually learnt it from my Massi (my mom’s sister), who had amazing Gujarati neighbours….in fact she called them her extended family. Most of the Gujarati recipes which I know have been passed on through her and my friends in Mumbai.
Its one of the most simple pickle recipe which I know, grated raw mangoes, combined with sugar, salt and spices… The best thing about these are that they can be prepared over stove top and are fast too.
As this recipe has been passed on from massi to mom and now to me I am sure mom must have done some changes to the original but trust me its just too good…and worth trying.
Raw Mangoes – 5 (Approximately 500 grams)
Salt – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Sugar – 2 1/2 cups (Adjust sugar as per taste)
Red chilli powder – 1 teaspoon (really hot ones)
Roasted cumin seeds powder – 1 1/2 teaspoon
Soak mangoes in water for half an hour, wash thoroughly and peal and grate then.
Place the grated mangoes in a large mixing bowl, add salt and turmeric powder, mix well, cover and let it marinate for 2-3 hours. (If possible keep it in sunlight)
Place the pot on medium heat and stir constantly until all the sugar has melted and bubbles start to appear. Reduce the flame to low and red chilli powder, mix well and continue cooking on low flame. Keep stirring continuously as this is the most crucial stage, continue cooking until the syrup reaches the one string consistency. You might feel that the syrup is a bit runny but don’t worry urn off the heat, as once it starts cooling it will attain the desired consistency. Also remember over cooking will result in crystallization of sugar.