SHREDDED MANGO SWEET PICKLE (CHHUNDO)

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It is  a sweet and spicy condiment or pickle mostly prepared and used in Gujarat with Roti or Thepla .This Shredded Mango Sweet Pickle also called as CHHUNDO in Gujarati. A tasty pickle which one can store for years.

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There are few point i want to share here, which are very important while making this pickle:

  • Mangoes should be SLIGHTLY Ripe. Such mangoes have great taste and its bit sweet also so no need to add much sugar.
  • Use KASHMIRI RED CHILLI POWDER for perfect colour and taste. As this type of chilli powder wont be spicy .
  • Make sure sugar MUST be fully dissolved before you keep in sun. As once you place mixture in sun, Sugar wont dissolve.
  • Traditionally we Gujarati make this pickle by keeping Mango mixture in  sun for 5-6 days or till sugar syrup attains a single thread consistency. This is the best way to make this pickle. If its not possible one can make on gas stove also.
  • If making on gas stove, once sugar mixed properly keep on gas on medium flame. Keep stirring continuously for 3  to 4 minutes. Bubbles should be coming up . Over cooking can be caused of forming crystals. Cool Completely and store in a air tight glass jar. 🙂 🙂 So easy to make, very time saving method. But still i personally prefer the traditional way only 🙂 🙂 🙂

So lets checkout the process ..

INGREDIENTS:

  • 1 Kg Raw Mango Preferably RAJAPURI
  • 2 tsp Cumin Seeds
  • 1.5 tsp Red Chilli Powder
  • 2/3 tsp Salt
  • 1/2 tsp Hing
  • 2 kg Sugar

METHOD:

Wash and pet dry mangoes nicely. Grate it. Grate should be long and bit thick. Take this grated mangoes into a broad vessel. Broad vessel will help while stirring the pickle.

Add all ingredients. Mix well. Give a continuous stir till sugar starts melting. It will take a minute or two.

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Keep aside till sugar dissolved fully. Keep stirring at every hour. Keep cleaning the sides of vessel so that sugar will be mix nicely.

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When you are sure that sugar is fully dissolved and no particle of sugar is left, proceed further.

Tie the mouth of vessel with a thin cloth. Keep this in SUN for 5-6 days . Give a good stir twice or thrice daily . Sugar syrup consistency should be of 1 thread.

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Store in a air tight glass jar. One can store this pickle for years.

Hope you like this pickle and recipe 🙂 🙂

Happy Cooking 🙂 🙂

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