Ingredients
Equipment
Method
- Wash the mangoes thoroughly and pat them completely dry.
- Peel the mangoes and grate them using a medium-sized grater.
- In a large bowl, combine the grated mango, salt, and turmeric powder. Mix well, cover,
- and let it rest for about an hour.
- Add the sugar to the mango mixture and mix until the sugar starts to dissolve.
- For the traditional sun-cooked method: Transfer the mixture to a clean, dry,
- wide-mouthed glass jar. Cover the mouth of the jar with a thin muslin cloth and secure it
- tightly.
- Keep the jar in direct, strong sunlight for 7 to 10 days, stirring it with a clean, dry spoon
- once every day.
- The chhundo is ready when the sugar dissolves completely and the syrup reaches a
- one-string consistency.
- For the quick stovetop method: Transfer the mango and sugar mixture to a
- heavy-bottomed pan. Cook on a very low flame, stirring continuously, until the sugar
- dissolves and the syrup reaches a one-string consistency.
- Once ready (by either method), let the mixture cool down completely.
- Add the red chili powder and roasted cumin powder. Mix well.
- Store in a sterilized, airtight glass jar.
Notes
● Ensure all utensils, hands, and the jar are completely dry to prevent the pickle from
spoiling.
● The Raja Puri variety of mango is preferred because it is less sour and has a good texture
for grating.
● The sun-cooked method yields a superior flavour and texture, but the stovetop method is
a great alternative.
spoiling.
● The Raja Puri variety of mango is preferred because it is less sour and has a good texture
for grating.
● The sun-cooked method yields a superior flavour and texture, but the stovetop method is
a great alternative.