Sweet Mango pickle
Sweet ( raw )Mango pickle
There are numerous varieties of sweet mango pickles made from raw green mangoes, and this recipe is among them. It draws inspiration from Gujarat's beloved Chunda but offers a simpler, quicker version for those who can't wait!
Gujarati Chunda (or Chundo) is a delectable condiment traditionally served with Theplas—a traditional Gujarati flatbread made from a blend of whole wheat and chickpea flours, seasoned with spices and fenugreek leaves. Traditionally, Chunda is prepared by marinating a mix of grated raw mangoes and sugar in a large, covered glass jar placed under the sun. Over several days, the sun’s heat melds the ingredients together, turning the mangoes a delicious, translucent color.
However, in today's fast-paced world where immediate consumption is often desired as soon as mango season begins, it is possible to make Chunda quickly. This instant method still preserves its delightful taste and can be stored for up to a year, ensuring you can enjoy a taste of summer long after the season ends.
There are several variations to make the chundo.For instance there are the dry fruits,spices chundo,chundo made from jaggery also.Now getting back to this version of a simple sweet mango pickle .
Video is uploaded in my YouTube channel. Pretty simple and quick . Do watch the video given below at end of the post , subscribe to my Youtube channel for more .
Ingredients1-2 raw green firm mangoes peeled and finely chopped or grated .2-3 tbsp jaggery syrup or powdered jaggery . ( I prepare bulk jaggery syrup as it helps to prepare quick sweet dishes . )If using jaggery , boil , filter and use in recipe .Consistency must be sticky when you remove from heat , but do not allow to reduce too much .Just when the mixture is bubbly and transparent , switch off and cool . The mixture will thicken.1 tsp chili powderA pinch of salt1/2 tsp turmeric powder .Other flavours you can add if you wish .
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