Chundo
Recipe: Chundo
Chundo or Gujarati Style Sweet Mango Pickle is an easy to make and delicious pickle made from raw mango, sugar and some spices. Almost like a jam or preserve but with sweet, spicy and slightly sour taste. Chundo is usually enjoyed with parathas, theplas and sometimes khichdi too. Tikhi Puri or Masala Puri is incomplete without chundo. I sometimes use it as a spread for sandwiches.
Traditional Method Of Making Chundo
The traditional method is time consuming. Sugar is mixed with the grated raw mango. The pan or bowl used is covered with a cloth and tied up. The mixture is put in the sun covered with the cloth for several days till the sugar melts into a syrup and the shredded raw mango appears translucent. Then the spices are added. Usually this pickle stays fresh in a dark place for several months.
Quick Method
This method is easier and quicker. The mango and sugar are cooked along with the spices. And it stays fresh at room temperature in a dark place for 2-3 months. I like to leave it in the fridge. When cooking the chundo, it is important to make sure that the syrup reaches a one string consistency. If under cooked the pickle will get spoilt. If over cooked the sugar will crystallize and make the chundo too hard.
Which Mangoes To Use For Chundo?
If you’re making chundo in India then it is best to use either raw totapuri or rajapuri mangoes. In Kenya we use Dodo brand. However, over time I have switched to using the famous apple mango variety. I use the raw ones. These mangoes even when raw are not very sour. Therefore one needs less sugar when using this variety. Also like the fact that the flesh of these mangoes is not fibrous at all. So far in Canada I have made chundo once using Kent variety of mango that comes from Mexico. When buying the mangoes, make sure it is hard when you press it down with your thumb. That way you are sure it is raw and has not begun to ripen.
Different Between Aam Murabba And Chundo
Both are made from mango and sugar. However, chundo is spicy as we add chilli powder. Aam Murabba also known as katki keri is sweet. The mango is cut into tiny pieces or cubes. The smaller the better. Saffron and cardamom are added to aam murabba. Some times nuts like almonds and dried fruits like raisins are added to the katki keri.
Sharing This Recipe With Foodies_Redoing Old Posts
We’re on the 141th week of redoing old posts. Give or take I have posted over 110 posts that I have given new life to with better photos, write up and some I have added videos too. Last week I was going through my blog and realized that I still have so many old posts that need attention. Some will have to wait as I don’t get the ingredients in Canada. Some I redo depending on the season. Winters become a bit difficult when it comes to taking photos as it is dull and grey if like me you are relaying on natural light. But slowly but surely old posts are getting attention due to this group. Today I am sharing chundo recipe
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Lemon Pickle
Ingredients Required For Chundo
Raw Mango
Peel and grate or shred the mango. Must be coarse and not fine. Use raw mangoes like Totapuri, Rajapuri, Kent, Apple Mango or Dodo. Make sure it is raw. Depending on the size of the mango you may need 1-2 of them as the recipe calls for 1 cupful of shredded mango.
Salt
Use normal table salt.
Sugar
Use white sugar. Some use jaggery but the consistency, colour and taste is not the same as authentic chundo.
Turmeric Powder
Need little haldi, hardar to add some colour to the pickle.
Red Chilli Powder
Add chilli powder that is a bit spicy. If you want a more reddish colour chundo then use also some Kashmiri Red Chilli Powder. I prefer it more on the yellow side so just use a little of the spicy red chilli powder. Remember this pickle is not too spicy like others, so go easy on the red chilli powder. There should be a balance of taste – a bit sour, sweet and a little spicy.
Asafoetida
Also known as hing. Adds a unique flavour to the chundo. If you want a gluten free chundo then omit asafoetida unless you get the pure form. Most asafoetida powders contain some wheat flour.
Cumin Seeds
Essential for chundo, also known as jeera or jiru.
Whole Spices
Using these whole spices adds flavour without altering the colour of the pickle. Need cinnamon sticks, black peppercorn, cloves, whole cardamom, and dried whole red chillis.
Oil
Use any odourless oil like sunflower, corn oil. We need only 1 tbsp. I prefer not to use oils with strong odour like mustard, sesame or olive oil.
Lemon Juice
My secret or tip for preventing the sugar from crystallizing. Add a bit of fresh lemon juice.
CHUNDO | SWEET MANGO PICKLE
Ingredients
- 1 cup raw mango
- 1 tsp salt
- ¼ tsp turmeric powder
- ¾ -1 cup white sugar
- ½- 1 tbsp red chilli powder
- ⅛ tsp asafoetida
- 1 tsp cumin seeds
- 2 one inch cinnamon sticks
- 8 to 10 peppercorns
- 6 to 8 cloves
- 1-2 dry red chilli
- 1-2 cardamom pods
- 1 tbsp oil
- 1 tsp lemon juice
Instructions
- Peel and grate the raw mango. Make sure it is coarse and not fine.
- 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, cardamoms and peppercorns.
- Add cumin seeds and asafoetida.
- Immediately add the mango mixture.
- Cook over low heat, stirring it occasionally.
- Cook till small bubbles appear and the sugar has melted. When the slightly bigger bubbles appear, take the pan off the heat. This will take about 5 to 6 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.
Notes
- The chundo will appear liquidy but will thicken once it cools down.
- Overcooking the chundo will cause the sugar to crystallize and hard.
- Adding lemon juice prevents crystallization.
- Some recipes call for removable of water after the grated mango rests in salt and turmeric. I don't do that as it makes the chundo dry.
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10 Comments
Nayna Kanabar
November 29, 2013 at 5:33 pm
Lovely recipe thankyou so much for participating and linking your recipe to Lets cook preserves,jams and chutneys.
Shobha
March 2, 2018 at 1:57 am
I love chundo.. goes well with Sindhi koki. We also make it almost the same way.
Priya Srinivasan
April 30, 2019 at 6:12 am
I have tasted this at my friends place, a lip smacking pickle! The process seems to be quite easy, Bookmarking this recipe
mayurisjikoni
April 30, 2019 at 7:47 pm
Thanks Priya, a must have pickle at our home.
sasmita
November 10, 2019 at 8:00 pm
Love this chundo recipe di, This year summer I had tried my hand for the first time in preparing this pickle. And we simply love this as it is or with rice, roti etc. Lovely pickle it is !
mayurisjikoni
November 11, 2019 at 6:28 pm
Thanks Sasmita, I love chundo especially with thepla. Am glad you love chundo.
Priya Vj
December 14, 2024 at 4:33 am
Making chundo on stove top seems to be an east hack compared to the traditional approach. I always shyed away from following the traditional approach as rains are u predictable in Bangalore. This mango season I will make chundo your way .love chunda with thepla 🙂
mayurisjikoni
December 16, 2024 at 8:41 pm
Thanks Priya, I don’t like the sun one too much as it changes colour, has a slight fermented taste. My mum always made this quick version and I learned it from her.
Renu
December 30, 2024 at 12:39 pm
All time favourite and I love to enjoy this as a spread with roti or simply with daal and rice, one of my comfort foods. We do not add whole red chili in this though, will try it in my next batch.
mayurisjikoni
December 30, 2024 at 8:28 pm
Thank you so much Renu, I too love chundo. I add for flavour just as my mum did as we don’t make the pickle too spicy.