Chundo (Oil Free Gujarati Traditional Sweet Pickle)

Name: Chundo (Oil Free Gujarati Traditional Sweet Pickle)
Total time: 600 s
Yield: Makes 500 gms
Cuisine: Indian
Ingredients: 2 cups Rajapuri Kairi (mango), grated; 1 3/4 cups sugar; 1 tsp salt; 1/4 tsp turmeric powder; 1 tsp Kashmiri red chilli powder; 1/2 tsp roasted cumin seeds powder

Bina Samir Telivala @Bina_Samir

#pt
Chundo is a very popular, tasty Gujarati Pickle. Gujarati are very foodies . They are especially fond of sweet , sour & spicy pickles .
Different types of pickles are made all year round in many houses all over India --- some are instant, some take 2- 3 days process to make . This is an instant sweet pickle which is made in Summers in all Gujarati houses .
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@Shobhana Vora

Bina Samir Telivala @Bina_Samir

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Ingredients

8 -10 minutes

Makes 500 gms

2 cupsRajapuri Kairi (mango), grated
1 3/4 cupssugar
1 tspsalt
1/4 tspturmeric powder
1 tspKashmiri red chilli powder
1/2 tsproasted cumin seeds powder

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Steps

8 -10 minutes

1

Wash Rajapuri Kairi (mango) 2-3 times under running water. Then peel the mango.
2

Grate the mango & discard the seeds.The Take the grated mango in a pan.
3

Now add sugar, salt & turmeric powder in the grated mango & mix well.
4

Let the mango mixture rest for 1-2 hours, covered, so mango, sugar & salt will release water & mangoes will become soft.
5

Now take the mango mixture in another pan & cook for 2 minutes till sugar melts completely.
6

Mix & cook the mixture for 6 more minutes or till it reaches 1 string consistency. Stir constantly.
7

Switch off the flame. Transfer the mixture in another bowl & cool completely.
8

Lastly add Kashmiri red chilli powder & roasted cumin seeds powder. Mix well. Serve immediately or store in a sterilized airtight container in a cool dry place for 1 year. Relish Gujarati Chunda all year round with theplas, Kashmiri rotis, parathas.