Gujarati Pickle Chunda (Mango)

   

Keri No Chundo is a great accompaniment to so many recipes, and this chundo transforms an ordinary meal into something special.

Gujarati pickle chunda has all the flavours which your taste buds crave. It is prepared with a handful of kitchen cupboard ingredients such as grated raw mangos, sugar, and chili powder.

This chundo is vegan, gluten-free and oil-free pickle (authentic version) and is a must when we travel on a long journey or any road trips with theplas.

Aam chunda (mango preserve) requires no pickling liquid such as vinegar. Indian pickles are different than Western pickles. This mango chunda is like a raw mango chutney and has a long shelf life. 

There are 2 ways of making chundo recipe, the traditional way and the instant version. I have included both methods along with Instant Pot version too.

Ingredients

500 gm  Raw Mango  – grated

500-600 gm Sugar/ white or brown

1 tbsp Oil 

1 Dry  Red chili 

Pinch Hing 

1-2 tbsp Red Chili Powder  (Kashmiri)

2 tbsp Cumin seeds crushed lightly 

25 grams Salt

 

Instructions 

Instant Pot Method

• Select Saute option, heat oil in the inner pot of Instant Pot. Add dry red chili and hing.
• Now add grated mango (Wash the mangoes, dry with a cloth, peel and grate them. Add salt and leave it for 5 minutes. Squeeze out all the water from it.)
• Stir for a minute, CANCEL the saute mode.
• Add sugar and keep stirring until sugar dissolves. (it will take less than 2 minutes)
• Deglaze the pot, make sure nothing is sticking on base of the inner pot.
• Secure the lid and position the valve on sealing MODE.
• Pressure cook LOW for 5 minutes.
• Let naturally release the pressure. (15-20 minutes)
• Remove the lid, stir the mixture and let it cool completely.
• Add cumin seeds and red chili powder, combine well.
• The mixture will go thicker upon cooling.
• Store in a jar.

 

Stove-top Method

• Add salt to grated mango and leave it for five minutes.
  500 grams Mango*, 25 grams Salt
• Squeeze out all the water from it.
• In a non-corrosive or stainless steel pan heat oil, add dry red chlli and hing,
  1 tbsp Oil, 1 Red chili, Pinch Hing
• Add grated mango and sugar and mix well.
  500-600 gm Sugar
• On medium heat keep cooking and stirring until the sugar dissolves.
• Continuously cooking till you get 2 thread sugar syrup.
• Switch off the heat, add red chili powder and cumin seeds.
  1-2 tablespoon Chilli Powder, 2 tablespoon Cumin seeds
• Mix well and let it cool completely to room temperature.
• Once cool store in a sterile jar.

 

Notes

Although for the Chundo recipe rajapuri mangoes are best, but if not available any raw firm mangoes will work fine. Instead of sugar if you want to use jaggery, go for it make sure you grate it before adding it. Or you can go with half sugar and half jaggery

 

 

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