Chundo, or Chunda: A Gujarati Sweet Mango Pickle
A sweet mango pickle, Gujaratis eat this all year long
Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 30
Ingredients
- 2 cups raw mango (grated)
- 3 cups sugar
- ½ tsp turmeric
- 1 tsp salt
- 3 cloves
- 1 " Cinnamon
- 2 tbsp oil
- 1 tsp cumin seeds
- 3 dried chilies (whole)
- 2 tsp red chili powder
Instructions
Peel and grate the mango, discarding any tough parts of the core.
Do a vaghar: Heat a pan with 2 tablespoons of oil. When the oil shimmers, add cumin seeds, cinnamon, cloves, turmeric, and dried red chilies.
Add grated mango and sugar. Stir until sugar melts.
Cook for 20 to 25 minutes under medium-high heat, until the liquid thickens and coats the back of a wooden spoon. Add salt and red chili powder.
Remove from heat. Let cool and store in a jar in the refrigerator.
Nutrition
- Serving Size: 1
- Calories: 96
- Carbohydrates: 23
- Protein: 0.2
- Fat: 1
- Saturated Fat: 0.1
- Polyunsaturated Fat: 0.3
- Monounsaturated Fat: 1
- Trans Fat: 0.004
- Sodium: 80
- Potassium: 34
- Fiber: 0.4
- Sugar: 22
- Vitamin A: 232
- Vitamin C: 6
- Calcium: 4
- Iron: 0.1
- Serving Unit: tbsp