CHUNDO | SWEET MANGO PICKLE
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.
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.