Chundo (Mango)

Name: Chundo (Mango)
Yield: 2 kg
Cuisine: Indian
Ingredients: 1 kg raw mango (Raja puri mango if available); 1+ 1/2 kg sugar; as per taste Salt; 7-8 cloves; 7-8 cinnamon sticks; 2-3 TBSP kashmiri red chilli powder; 2-3 tbsp red chilli powder; 1 tbsp roughly chopped cumin seeds (don’t use mixture) use rolling pin

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

#spiceweek3
#cinnamon
Traditional Gujrati pickle. Sweet and little spicy. Generally it is served with thepla and puri.
You can store it for a whole year.

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

#spiceweek3
#cinnamon
Traditional Gujrati pickle. Sweet and little spicy. Generally it is served with thepla and puri.
You can store it for a whole year.

Saved

Ingredients

3-5 days

2 kg

1 kgraw mango (Raja puri mango if available)
1+ 1/2 kg sugar
as per tasteSalt
for masala
7-8cloves
7-8cinnamon sticks
2-3 TBSPkashmiri red chilli powder
2-3 tbspred chilli powder
1 tbsp roughly chopped cumin seeds (don’t use mixture) use rolling pin

Saved

Steps

3-5 days

1

Wash mango. Peel the skin of the mangoes and then grate them.
2

Add salt and sugar. Cover it with white muslin cloth. Put aside for whole night until sugar completely dissolved.(it is necessary to dissolve sugar completely).
Now stir it, cover pan with muslin cloth and put this pan undersun light.
3

Keep it under sunlight for about3-5 days or until the sugar melts and reaches a one string consistency, stirring it well at the end of every day.
Bring it back inside once the sun sets
4

Stir well the next morning and place it under the sun again. Continue this process until the one string consistency has been reached.
5

Now, let it cool completely.After 4-5 hrs add above listed masalas. Stir it. Cover it and keep aside for whole night.
6

Now Store the Mango Chunda Pickle in sterilized glass jars and it will last for about one year without refrigeration.
7

Serve with thepla, puri or any type of parathas