Name: Chundo- Sweet and sour mango pickle recipe by Alka Jena at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Grated Raw mango- 2 cups; Turmeric powder- 1/2 teaspoon; Salt- 2 teaspoon; Powdered Sugar- 2 cups; Red chili powder- 2 tablespoons; Roasted and crushed cumin seeds- 1 teaspoon

ABOUT Chundo- Sweet and sour mango pickle RECIPE

The Chundo also known as Chunda is a classic Gujarati sweet and sour mango pickle that is made with raw mangoes. Grated raw mangoes are grated and combined with sugar syrup and some spices to make this ever delicious Gujarati dish. Mango chunda is a preserve that is common to all Gujarati households.

Ingredients Serving: 6

Grated Raw mango- 2 cups
Turmeric powder- 1/2 teaspoon
Salt- 2 teaspoon
Powdered Sugar- 2 cups
Red chili powder- 2 tablespoons
Roasted and crushed cumin seeds- 1 teaspoon

Instructions

Wash the mangoes and peel it using a bigger grater. Now grate the mangoes and keep aside.
Transfer the grated mango to a pan. Add the turmeric powder, salt and mix well. Keep it for 15-20 minutes. Add 2 tablespoons of sugar at a time and stir well using a spatula till the sugar dissolves. Repeat the same process till all the sugar gets dissolved.
Now place the pan on a low-medium flame and keep stirring continuously till the sugar syrup gets dissolved properly and you see few bubbles on top of it. Remove from heat otherwise the sugar will crystallize when cools.
Let the mixture cool completely. As it cools the sugar syrup will get thickened. Then add red chili powder and roasted and crushed cumin seeds. Mix it well.
Store it in a nice, clean and dry jar. It can be stored up to a year. Always use a clean spoon for longer shelf life.
Serve it as an accompaniment with paratha, thepla or pooris.

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