Recipe for Gujarati Chhundo or grated mango pickle
This moreish instant pickle from India's Kathiawar region is perfect with theplas or fenugreek flatbread
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 50m |
| SERVES | As long as it lasts... |
Ingredients
2 kg raw mangoes
3 tbsp salt
3 tsp turmeric
2 cups (380gm) sugar
3 tbsp Kashmiri red chilli powder
3 tsp cumin seeds, roasted and ground
METHOD
1. Wash, peel and grate the mangoes. Rub salt and turmeric to it well and set aside in a glass bowl for 1 hour.
2. Squeeze out all water and add sugar. Cook over low heat. Stir constantly for 40-45 minutes until all water evaporates and sugar turns into syrup.
3. Remove from fire and cool. Add red chilli powder and cu-min seeds. Mix well and bottle it. This pickle can be served immediately.