Chundo

As the temperature starts getting hotter, it reminds me of the times back in India when all women in the family start the process of preparation and preservation. Spices and masalas are sun dried and powdered, and preserved for the entire year. Variety of pickles being made specially different kinds and flavors or raw and ripe mango pickles. Veggies are sun dried and dehydrated and carefully stored. The love that was involved in the entire process of making and preserving would be relished rest of the year. I remember huge glass and ceramic jars called Barni filled with delicious pickle was covered carefully with a cloth to ensure freshness and hygiene. These were the old methods of canning. Although now we sterilize the bottles in the dishwasher itself, my mom used to bask them in afternoon sun. That was just a way of getting rid of any moisture that would cause the pickle to spoil.

Gujarati cuisine is incomplete without the sweet pickle. Yes, we like our food to have all the flavors...the 3 S... Sour, Sweet, Spicy. Even our pickles are sweet, sour, and spicy. The combination of all this just adds to the taste of the food and so this cuisine is very popular worldwide.

Chundo is sweet pickle made of raw mangoes. You can imagine the sourness of raw mangoes blended with the sweet sugar and some spices. This jam like concoction is a perfect balance and side of the traditional Gujarati thepla or a spicy flat bread. When we Gujjus travel, we surely carry thepla and chundo with us. We don't mind unpacking our food anywhere and relishing it, and we are really proud of that! We also don't mind sharing it with people around us!! :) So if a Gujarati offers you some Thepla and chundo, do not hesitate to accept it.

Chundo is a concoction made in the scorching heat of summer. Raw mango and sugar it kept under the overhead sun in a metal container to combine together. Since I am not in India and summer here is later and not very harsh, I am making chundo in the microwave. It could also be prepared over the stove. I like my chundo to be syrupy and not dry. Overcooking will make chundo dry and crystallized, so always keep and eye on it. You can always try a smaller batch before making the larger one. Also, if you like you can add cloves or cinnamon stick for added flavor but it is not needed. Gujarati chundo is simple with minimum spices. Amount of red chili powder also depends on your family's taste. You could make it more hot if you like it that way.

Ingredients
1 cup shredded raw mango
1 cup sugar
Pinch of salt
1/4 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. raw cumin seeds

• Peel and shred raw mangoes. It is important to select firm, hard, green mangoes. I used 3 large mangoes and it yielded around 2+1/2 cups of shred. I like the shred slightly thick and long so that the chundo pickle does not get mushy.
• In a mixing bowl mix shredded raw mangoes, salt, and turmeric together. Let the mixture rest for 5 minutes. 
• Add sugar. (For every 1 cup of shredded raw mango there should be 1 cup of sugar. If the raw mangoes are extremely sour, add 1+1/4 cup sugar) The ratio of raw mango shred and sugar I use is 1:1.
• Mix sugar well for 8-10 minutes. While mixing you will notice the consistency changing. Do not worry. Mix well for sugar to dissolve. Let it rest for another 10 minutes.
• Microwave on high for 6-8 minutes stirring occasionally every 2 minutes.. For 2+1/2 cup of shredded raw mango it took me around 8 minutes to cook the mixture. If you have less quantity cooking time may change. Keep an eye on the mixture. You want to cook it till the mixture starts bubbling or forms one sting consistency chashni. You can cook on the stove top too stirring continuously till the sugar dissolves and starts to bubble. 
• Remove from heat and mix well for 2-3 minutes.
• Let the mixture rest for few minutes. It will thicken as it cools.
• Add red chili powder and raw cumin seeds while it is still warm.
• Mix well and pour into clean dry glass bottles or mason jars.
• Cover when they are completely cooled.
• Enjoy with Thepla. muthia, bhajia, or as a sweet dip with crackers.

Here is step-by-step pictorial recipe:

Peel and shred raw mangoes. It is important to select firm, hard, green mangoes. I used 3 large mangoes and it yielded around 2+1/2 cup of shred. I like the shred slightly thick and long so that the chundo pickle does not get mushy.

In a mixing bowl mix shredded raw mangoes, salt, and turmeric together. Let the mixture rest for 5 minutes. 

Add sugar. (For every 1 cup of shredded raw mango there should be 1 cup of sugar. If the raw mangoes are extremely sour, add 1+1/4 cup sugar) The ratio of raw mango shred and sugar I use is 1:1.

Mix sugar well for 8-10 minutes. While mixing you will notice the consistency changing. Do not worry. Mix well for sugar to dissolve. Let it rest for another 10 minutes.

This is the traditional method of mixing shredded raw mango and sugar in a stainless steel container and keeping it under the overhead sun to cook. The mirror is a way to Shuuu away birds and crows from destroying the pickle.  My mom used to do that. How do you keep birds away from your pickles while they are cooking in the sun? 

Microwave on high for 6-8 minutes stirring occasionally every 2 minutes.. For 2+1/2 cup of shredded raw mango it took me around 8 minutes to cook the mixture. If you have less quantity cooking time may change. Keep an eye on the mixture. You want to cook it till the mixture starts bubbling or forms one sting consistency chashni. You can cook on the stove top too stirring continuously till the sugar dissolves and starts to bubble. 

Remove from heat and mix well for 2-3 minutes.

Let the mixture rest for few minutes. It will thicken as it cools.

Add red chili powder and raw cumin seeds while it is still warm.

Mix well and pour into clean dry glass bottles or mason jars.

Cover when they are completely cooled.

Enjoy with Thepla. muthia, bhajia, or as a sweet dip with crackers.

Enjoy!!