Friday, April 22, 2011

Mango Chundo (mango spicy and sour jam)

 This delicious pickle from Gujarat (India) and store about one year.

 Traditionally, the pickle is kept out in the sun for 10 to 15 days to 'cook' each day it is stir, covered and placed in a sunny day, then brought indoors at evening time.
 The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent!
 Since most of us don't have the time to do this.
 Here is a quick and less time consuming version of the recipe. Some people make this chundo(Mango Jam) using  stove but here I made in microwave it's not take much time and easy to make.

1.      4 cup grated unripe sour mangoes 
2.      4 cup white sugar
3.      2 tablespoons red chili powder
4.      1/2 teaspoon turmeric powder
5.      1 teaspoon salt
6.      2 teaspoons roasted cumin powder


1.     Peel and grate the raw mangoes.
2.     Take large microwave safe bowl and mix it with sugar.
3.     Put in microwave high medium heat about 5 minutes. (After 3 minutes take it out and stir.)
4.     Put again for 10 minutes for high heat and stir occasionally.
5.     After 7 minutes check sugar syrup get to a one-thread consistency take it out.
6.     This process depend of mangoes how watery,(my mangoes take 10 minutes) if mangoes are more juicy they take time but mangoes are not very juicy the process finished early.
7.     After 10 minutes take it out and add salt, cumin powder and red chili powder.
8.     Allow to cool completely add chunda in clean and airtight glass jar.
9.  Store for up to one year and serve with chapatis, bread and parathas. 


Happy When Not Hungry said...

Wow this looks beautiful! Def have to try!

The Mistress of Spices said...

Sounds delicious!

Sonia said...

Hi Daksha, The mango chundo is looking amazing... !

Peggy said...

This is a beautiful jam!

Spoon and Chopsticks said...

Hi Daksha,

I love your mango jam. It looks and sound wonderful.

Daksha said...

Thanks kara (happy when not hungry) for ur lovely words.

Daksha said...

Thanks ramya, sonia & peggy for ur kind words. yaa! it's beautiful and very easy too;).

Daksha said...

Thanks spoon and chopsticks.

Lilla said...

cooked by sun.. beautiful history and recipe... maybe in south of Italy is possible to make this pikle in traditional way : it's very hot in summer!
I also like the microwave method :D

Anonymous said...

Does the cooked mango in microwave wiil remain for a year?

Daksha said...

Yes...if u cooked properly than it will remain for year.....

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