Spicy sweet mango pickle (chunda)

There are many types of sweet pickles, which are in Guajarati households. There are sweet pickles made from lemon, citron, Indian gooseberry and ginger besides mango. Some are hot and sweet, while others are just sweet. Some pickles are sweetened with brown sugar and some with white sugar. Each one is unique in its taste and can be preserved for the whole year.

Spicy sweet mango pickle is known as chundo or chunda in Guajarati language. Traditionally, this pickle is prepared by sun drying the sweetened grated mango to a syrupy consistency. However, it can also be prepared without the sun. Here, I am presenting the second method of preparing chunda.


Ingredients:
Raw green mango -250gm
Turmeric powder -1tsp
Salt -1tsp
Sugar -150gms
Chilli powder -2tsps
Cumin powder -1tsp

Method:
Wash and grate the mango along with the skin. Rub turmeric powder and salt to it. Set it aside for 10 minutes. The mango would have released lot of water by then. Cook the mango along with the liquid for few seconds till it turns slightly soft. Then add the sugar. Keep cooking it over high flame till all the water is absorbed. Remove from the flame and add chilli and cumin powder.
 
Note:
The mangoes must green and raw without even a tinge of yellow.