Instant Gujarati Mango Chunda Pickle Recipe

Chunda/Chundo is a traditional pickle made in Gujarat with the sourness from the raw mango, sweetness from the jaggery or sugar and the spiciness from the chilli powder. It tastes great with Thepla.You can use this as a spread for Toast as well.

Prep time: 4 hours
Cook time: 30 minutes
Total time: 4 hours 30 minutes
Yield: 500 Grams

Ingredients

• 500g Raw Grated Mangoes (Rajapuri variety)
• 750g Sugar
• 1 tsp salt
• 1 tsp Chilli Powder
• Pinch of Hing

Cooking Directions:

1. Peel and grate the raw mango.
2. In a pan, add the grated mango along with salt and turmeric powder.Cover and keep aside for 3-4 hours  until the natural juices of mangoes start to come and they become soft.
3. Gradually add sugar and mix well.
4. Simmer till it thickens and sugar syrup gets one thread consistensy. Also the mango shreds will become translucent and shrink.
5. Add hing and chilli powder to the mango mix after turning off the stove otherwise Chunda will become dark colored and not golden as we want.
6. When the mixture cools, fill your homemade Chunda in a sterlised glass bottle and enjoy anytime of the year.

Gunda Keri Pickle Recipe

Gujarati Gunda Keri Pickle

Gunda Keri Pickle in Methi Masala is a traditional pickle from Gujarat.Gunda is a kind of a berry that is available from March to June.Gunda has anti-diabetic properties.Gunda is also known as Fragrant Manjack,Gumberry, Labeda, Lasora,Indian Cherry,Bird Lime,Clammy Berries or Cordia Dichotoma

Preparation Time: 15 mins
Making Time: 15 mins
Total Time: 30 mins
Yield: 500 g
Maturing Time: 3 to 4 days
Storage Time:1 Year

Ingredients

• 500g Gunda
• 250g Grated Raw Mango(Kachi Keri)
• 250g Methi Aachar Masala (Ramdev Brand)
• 250g Peanut Oil (Sing Tel)

Recipe:

1. De-stalk and deseed the Gunda by scooping out the sticky pulp and seed.(Note: To deseed the Gundas, slightly crush the Gundas using a pestle.)
2. Make a stuffing mixture from raw grated mangoes,Methi Aachar Masala and oil.
3. Fill the Gundas with this stuffing and place it in a sterilized glass jar. Also place some remaining stuffing mixture on top of Gundas.
4. Completely immerse the Gundas in oil to preserve for a whole year.

Note:

1. Only purchase Gunda that are fresh and firm,dark green in color and without any blemishes to make pickle.
2. You can substitute peanut oil with mustard oil or sesame oil.