My all time favourite pickles are chundo and lemon. Chundo goes well with theplas, parathas, left over rotis, masala puris, plain puris and even as a spread for a sandwich. I find Tarla Dalal’s recipe for chundo absolutely perfect. However, I have made very small changes to by using a raw apple mango. I like using apple mango because firstly its not a stringy mango and because even when it is raw its not overtly sour. This means that I use a little less sugar than required. So whenever the mango season begins (we are lucky to have two seasons in a year), I make chundo. Small quantities remain fresh and I store it in the fridge for freshness.
CHUNDO (SWEET MANGO PICKLE)
Makes about 1 cupful
1 cup raw mango peeled and grated
1 tsp salt
¼ tsp turmeric powder (haldi)
¾ -1 cup white sugar
1 tbsp red chilli powder
pinch of asafoetida (hing)
1 tsp cumin seeds (jeera)
2 one inch cinnamon sticks
8 to 10 peppercorns
6 to 8 cloves
1 dry red chilli
1 tbsp oil
1 tsp lemon juice
- Peel and grate the raw mango.
- Add salt and turmeric powder to the mango and mix it well. Cover and leave it for 15 minutes.
- Add sugar and mix well. Cover and leave the mixture for 30 minutes.
- Heat oil in a wide pan.
- When it is hot, add cinnamon, clove, red chilli and peppercorns.
- Add cumin seeds and hing.
- Immediately add the mango mixture.
- Cook over low heat, stirring it occasionally.
- Cook till small bubbles appear and the sugar has melted. When the bubbles appear, take the pan off the heat. This will take about 4 to 5 minutes.
- Add chilli powder and lemon juice and mix well.
- Let the chundo cool down a bit in the pan.
- Store in a glass jar.
- The chundo will appear liquidy but will thicken once it cools down.
- Overcooking the chundo will cause the sugar to crystallize.
- Adding lemon juice prevents crystallization.
- Using jamming sugar if available.
- As a variation, add saffron strands and cardamom powder (1 tsp) instead of the above spices.
- To make dry fruit chundo, add ½ cup of chopped dry fruits and nuts to the kesar chundo. Use almonds, pistachios, cashew nuts, walnuts, apricots, cranberries, blueberries, raisins etc.
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