Hello friends, welcome to Cooking with Smita
today we will make Gujarati Traditional Mango Pickle, Chundo
and for that we need...
grate raw mango ( kachcha aam)
add Sugar
grind sugar before adding, so that it will get dissolved easily
mix well
stir for 5-10 minutes after adding sugar
after 5 minutes of stir, keep it aside for 2 hours so that sugar will get dissolve in it properly
after 2 hours add Turmeric powder and Salt
mix well
after mixing, cover it with transparent cloth and keep it in direct sunlight
cover it like this and keep in Direct sunlight for 4-5 days
don't forget to stir once before and after keeping it in sunlight
after 5 days, Mango Chunda is almost ready
you can check sugar syrup consistency of 1 string
now add Cinnamon powder and Clove powder
do not make Fine powder of clove
same way grind Cinnamon
and add Red Chilli powder
you can use Kashmiri Chilli powder instead of Red chilli powder
it gives better colour to Chunda
all spices are mixed well
again cover it with transparent cloth and keep in direct sunlight for 1 day
after adding Spices, i kept it in direct sunlight for 5 hours
Mango Chunda / Pickle is ready
store in air tight container and use it till 8-10 months
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