chatpata delight 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)…
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