Gujarati pickle chundo recipe

A classic Gujarati Sweet and Sour Mango Pickle, Keri No Chundo, or Chunda recipe is everyone’s favorite at my home!

Raw mangos are grated and combined with sugar and chili powder to make this easy and delicious Indian pickle.

This is a great accompaniment to so many things. It transforms any ordinary meal into something special!

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Ingredients
▢1 Kg Raw Mango
▢1 Kg Granulated sugar
▢1 tablespoon Kashmiri red chili powder.
1 tsp turmeric powder
2 tsp salt
Instructions
Peel the skin of raw mango. Then grate them.
Now add salt and turmeric powder to the grated mango and leave it for an hour.
Note – I don’t prefer to squeeze out the grated mango. That’s how my dadi (grandmother) used to do it, and that’s how I am doing it for many years.
Place the grated mango in a stainless steel pot, add sugar (traditional chundo made with sugar only) mix well and cover the pan. Keep it aside for 2 to 3 hours or until the sugar dissolves completely.
Now stir the mixture and check whether the sugar is dissolved or not. The sugar must be dissolved completely before keeping chundo under the sun.
Now cover the Pot with a clean white muslin cloth, and tie the cloth with the string.
Keep the pot facing the scorching sun. I place the pot from 9 am in the morning to 5 pm in the evening under the Sun.
In the evening, take the chundo pot inside the home, open it, and give it a good stir. Then close it with any lid.
The next day morning, follow the same process, cover the pan with Muslin clothe, tie the cloth and place the pot under the sun.
Then bring the pot in the evening in the house and give it a good stir and cover it.
After 2 to 3 days (depending on how harsh the sun is) Check the consistency of the syrup.
We are looking for almost One-thread consistency. Check by taking some syrup between your forefinger and thumb. You should be able to form almost a single thread when your forefinger and your thumb are pulled apart gently.
Note – Keep it under the sun for one to two more days if your single thread is not forming.
Mine was done on the third day evening.
Take the pot inside the home. Let it come to room temperature before adding the chili powder.
Note – This step is very important. If you add chili powder to the hot chundo mixture, you will end up getting dark browning color.
Open the chunda pot and add Kashmiri red chili powder. Cover it again with a cloth and keep this mixture in sunny weather for 3 to 4 hours.
Take the pot inside, mix well and take it into a clean jar.
This will stay good for a year when stored in a dry and dark place.
Enjoy Keri no chundo with thepla, bhakhri, paratha, or puri.

Notes
Check the weather before making this recipe. The weather should be sunny.
Use the same amount of gor (jaggery) instead of sugar, you may use brown sugar too.
Make sure, the mangoes you use are sour mangoes and are very raw, they should not have a yellowish pulp, but have a greenish pulp; the rawer the mangoes the longer the shelf life.
Make sure to use a clean spoon every time for stirring.

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Detailed Recipe
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