Chundo/ Mango Chutney (Sweet and Sour Pickle)
Published on March 24, 2018 | In By
15 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 3
    • 3 Kg

Chundo is made from fiberless green mangoes. It is normally eaten as a pickle to gather with food. Can also be used as a spread with sandwiches, Indian roties, puries and parothas, Indian breads. If using cinnamon sticks instead of powder, saute the sticks together with other spices.

In a larger deep pan add oil, sauté cloves, coriander seeds, mustard seeds, cumin seeds and finally asafetida.
Add shredded mangoes, sugar, turmeric, cinnamon powder chilly powder (to taste) and salt. Cook on high heat, till the sugar melts.
Lower the heat and cook for half an hour till the syrup thickens. Mix frequently for it not to stick in the bottom of the pan. Add cardamom powder after it is ready, mix, cool to room temperature.

Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 1.5 Kg shredded mango
  • 2 Kg sugar
  • 1 1/2 Tsp salt
  • 1 Tsp turmeric powder
  • 1/2 Tsp dried red hot chilly powder
  • 5 (1 inch) cinnamon sticks
  • 2 Tbs oil
  • 1 5 whole cloves
  • 1 Tbs mustard seeds
  • 1 Tbs cumin seeds
  • 1 Tbs Coriander seeds
  • 1 Tsp asafetida
  • 1 Tsp powdered black pepper
  • 3 Tsp cardamom powder

Instructions

  1. Peel and wash the mangoes
  2. Shred mangoes lengthwise
  3. Add sugar, salt, and turmeric
  4. Sauté spices in oil
  5. Add shredded mango mixture
  6. Cook till sauce thickens to consistency of jam
Sweet and sour mango pickle

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  • Average Rating

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15 Responses to Chundo/ Mango Chutney (Sweet and Sour Pickle)

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