Chunda (Hot, Sweet N Sour Mango Pickle)

Chunda are a staple in the northwestern state of India (Gujarat). Popular with combination of Methi Thepla.
This pickle can also be used as a spread for your bread/sandwich Or a dip with your chips. 

ही पाककृती वाचा मराठीतून .....इथे क्लिक करा.


Ingredients:

• Raw Mango- 1 kg (approx 2 cups in grated form)
• Sugar- approx 4 cups (may be needs less than or more than, depends upon sourness of mango) 
• Red chili powder- 8 tsp
• Roasted cumin crush- 2 tsp
• Salt- 2 tbsp or to taste

Method:

• Wash and wipe the raw mangoes. Peel the skin and grate them.  
• Combine grated raw mango and sugar in big bowl. (Do not add sugar at a time, may be needs less than or more than, depends upon sourness of mango. Taste little, then add slowly. You can add sugar after 2-3 days after tasting.) Mix well. 
• Pour this mixture in a dry and clean glass jar. (You can keep this bowl also.) Cover with muslin or thin cotton cloth. 
• Keep in strong sun for 8 to 10 days.
• Everyday stir well this before keeps in sun.
• When sugar dissolves and  the mixture turns sticky, add chili powder, cumin crush and salt. Mix well.
• Now keep only for one day in a sun. Chunda is ready now.
• Serve with any paratha, puri or roti. You can add this in fasting menu.
• Keep this jar in a dry place. Do not touch with wet hand or spoon.
• You may keep this in refrigerator also.

Tips:

• Don't rub a salt on grated  raw mango and don't squeeze the water. Because chunda become very dry.
• Don't keep chunda in a sun more than one day after mixed chili powder, thus chunda become blackish.
• Do this chunda in mid of April. The sun is really strong that time.