CHUNDO ( RAW MANGO SWEET PICKLE )

This Gujarati pickle has it’s fame out of Gujarat too. We can store this pickle whole year. Though it’s making takes time of few days, but process is not complicated. We Gujaratis have it with thepla mainly but it tastes good with many other dishes too.
Ingredients:
2 kgs. Raw mango ( vanraj )
1 tbsp cumin seeds
1 tsp turmeric powder
4 tbsp red chilli powder
Sugar- same proportion as grated mango
Salt to taste.
Method:
1. Wash & peel mango. Peel a little thick. Grate raw mangoes. Now add salt & turmeric powder in grated mango. Mix & keep it for 15-20 minutes.

2. Once it all mixes well, if you wish you can drain out water ( khatta pani ) which can be used for making other pickle.
3. Now add sugar in it & mix well. Stir it in regular intervals till suger melts totally.

4. The next day stir and & cover the vessel with muslin cloth & put it in sunlight. When the day ends & sun sets take vessel inside,open the clothe stir well & cover it with lid. Next morning again stir well, cover with cloth & keep in sunlight. Approximately 3-5 days we have to repeat this process. No of days depend on how strong sunlight is. Check after 3 days, if syrup in Chunda has become thick or not, it should be near to one string.