Chunda Hot Sour Sweet Mango Pickle From Gujarat (Chundo)

Pickle
Sonal A Bhatia
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 servings
Nutrition Facts (per serving)
1024 Calories
1g Fat
262g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1024
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 2553mg 111%
Total Carbohydrate 262g 95%
Dietary Fiber 3g 11%
Total Sugars 256g
Protein 2g
Vitamin C 33mg 163%
Calcium 55mg 4%
Iron 4mg 20%
Potassium 299mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious pickle from western India takes time and effort to make but the results are well worth it! Traditionally, the pickle is kept out in the sun for 20 to 30 days to 'cook'. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent! Since most of us don't have the time and sometimes the sun required to do this, here is a quick and less time-consuming version of the recipe.

Ingredients

  • 3 tablespoons cumin seeds

  • 2 1/4 pounds green mangos, cut 1 cup into 1-inch dice, grate the rest

  • 7 teaspoons salt

  • 1 tablespoon ground turmeric

  • 3 1/4 pounds sugar

  • 2 tablespoons red chili powder

Steps to Make It

  1. Gather the ingredients.

  2. Put a griddle or flat pan on medium heat.

  3. When hot, add the cumin seeds and roast, stirring often, till fragrant and slightly darker.

  4. Remove from heat and grind into a coarse powder. Keep aside for later use.

  5. Put the cut and grated mango, salt, and turmeric powder into a large non-reactive mixing bowl. Mix well and leave for 30 minutes.

  6. Place into a muslin cloth or cheesecloth, tie and hang over a bowl to allow all the liquid/ water to drain out. This water/liquid is not required in the recipe so you can discard it.

  7. Once the water is drained, put the drained grated mango back into a bowl and add the sugar to it. Use a wooden spoon to mix the two together till all the sugar is dissolved. This can take some time and effort.

  8. Once the sugar is dissolved, put the mango-sugar mixture into a large, heavy-bottomed pan and set up to cook on medium heat. Stir often till the sugar turns syrupy.

  9. Add red chili powder and cumin powder, stir well and remove the chunda from the heat immediately. This step is crucial as over-cooking will make the sugar crystalize later.

  10. Allow to cool and then put into a sterilized jar.

Tip

  • Store for up to one month and eat with almost anything. Chunda tastes great with plain rice, Chapatis (Indian flatbread), Parathas (pan-fried Indian flatbread), Thepla (fenugreek flatbread ), or in sandwiches.