Choonda/Chunda or Chundo (Gujarati sweet pickle)

Name: Choonda/Chunda or Chundo (Gujarati sweet pickle)
Total time: 3000 s
Yield: 10-12 ppl
Cuisine: Pakistani
Ingredients: 1 kg Raw mangoes (kairi); 600-700 gm Sugar; 4 tbsp Mustard oil; 4-5 Red whole button chilli; 1 tsp Mustard seed; 1 tsp Fenugreek seeds; 4-5 Cloves; 1 stick Cinnamon; 5 Cardamom; 1 tsp Yellow food color

Sadaf Shoaib Vohra @sadafshoaibvohra

#joy

Today I m sharing one of my traditional recipe from Gujarati cuisine, the recipe that passes from generation to generation.

The Chundo also known as Chunda, is a classic Gujarati sweet and sour mango pickle that is made with raw mangoes. Raw mangoes are grated and combined with sugar syrup and some spices to make this ever delicious Gujarati Chunda pickle. Gluten-Free and Vegan.

The Chunda pickle is a great recipe to go along with Thepla, Khakhra & Parathas.

#sadafshoaibvohra

#joy

Today I m sharing one of my traditional recipe from Gujarati cuisine, the recipe that passes from generation to generation.

The Chunda pickle is a great recipe to go along with Thepla, Khakhra & Parathas.

#sadafshoaibvohra

Sadaf Shoaib Vohra @sadafshoaibvohra

#joy

Today I m sharing one of my traditional recipe from Gujarati cuisine, the recipe that passes from generation to generation.

The Chunda pickle is a great recipe to go along with Thepla, Khakhra & Parathas.

#sadafshoaibvohra

#joy

Today I m sharing one of my traditional recipe from Gujarati cuisine, the recipe that passes from generation to generation.

The Chunda pickle is a great recipe to go along with Thepla, Khakhra & Parathas.

Saved

Ingredients

45-50 minutes

10-12 ppl

1 kgRaw mangoes (kairi)
600-700 gmSugar
4 tbspMustard oil
4-5Red whole button chilli
1 tspMustard seed
1 tspFenugreek seeds
4-5Cloves
1 stickCinnamon
5Cardamom
1 tspYellow food color

Saved

Steps

45-50 minutes

1

Firstly grate raw mangoes. Put some salt in it and rest for 10 minutes
2

After 10 minutes wash throughly with water (wash minimum at least 3 times) (Bcz of this process all extra sourness will reduce)
3

Then put them in strainer for half an hour.
4

In a big pan or Karahi, heat oil and add all the spices except sugar. Sauté for a minute
5

Add grated raw mangoes in it, then again sauté for couple of minutes.
6

Then add sugar with food color, mix it well
7

Keep cooking until 1string sugar syrup. Turn off the stove.
8

When it’s completely cool (room temperature). Store in a glass bowl or jar. Keep refrigerated (u can consume this for 1 or 2 months)
9

Enjoy with any main course or simply with Paratha