Kids love this mango relish or pickle, which can be prepared for at least six months to a year. Chundo is quite versatile and can be eaten with many things.
What is Chundo?
Chundo is a sweet-and-sour relish or pickle prepared after grating raw mangoes. It is deliciously tangy with a little hint of spice, and the cooking process is super easy.
Serving suggestion,
Gujarati Flatbread thepla tastes excellent with Chundo. However, I love them with all types of stuffed paratha or poori. I also like to eat them with pulao or rice. Don’t be surprised by this. It’s quite common in certain parts of India to have sweet things with rice dishes. You can use this Chundo as a mango jam or spread. It tastes delicious on crispy golden bread.
Ingredients Needed,
Raw Mango—This recipe requires Grated raw mango. Take big, firm, raw mangoes and grate them on the thick side. Sugar or Jaggery- Crystal Sugar or jaggery is used to make this. If using jaggery, use the powdered jaggery. Whole spices—Cinnamon sticks and cloves give our spices a lovely, sweet, warm taste and aroma. Red Chili Powder- For a spice kick. This also gives a lovely color. Salt and Turmeric Powder—We use turmeric powder for a lovely color, and salt balances the Taste.
Step-by-step process,
1—Peel the raw mango after washing it. Dry the mango with a paper towel. Grate on a hand grater with a thick grating side. You can use the food processor; however, I prefer a box hand grater. 2—Mix the shredded mangoes with turmeric powder and salt in a big bowl. Set them aside to release some water, which will take around 15 minutes. 3-Now add sugar or jaggery and keep them aside for 30-40 minutes. Sugar should be dissolved in this time frame. 4- Take a heavy bottom wok or pan and cook this raw mango and sugar till the mango looks golden and cooked. The consistency of sugar should be one string, and it will look like a thick jam with a shine. 5-Remove the mixture from the stove and let it cool. Once cooled, mix the whole spices and red chili powder. 6-Raw Mango chundo is ready. Store it in a cool, airtight jar and enjoy.
