#PD26 This is a delicious sweet mango pickle or chunda which is basically sweet with a hint of sourness and mildly hot It is a quick and instant version of the traditional pickle from Western India where mangoes are grated and mixed with sugar and spices and sundried Here mangoes are cooked on stove top with sugar and spices
Wash and pat dry mangoes Peel slit open and discard seed Grate all mangoes with a grater Smear salt and turmeric Set aside for an hour Grated mangoes will release waterStrain our and discard water to reduce tartness of mangoes
Add grated mangoes in a wok Add sugar salt turmeric Kashmiri Red Chilli Powder kalonji fennel seeds grated ginger chopped dry red chillies black salt Mix well and cook on medium flame till sugar reaches one string consistency Add sodium benzoate vinegar and mix well Adjust sugar according to tartness of mangoes Carefully toss the mangoes so that they do not lose their thread like consistency Remove from flame when pickle is sticky Sprinkle raisins and toss to mix well
There is no need to add water as sugar and mangoes when mixed and heated releases water Cool completely the sweet sour and mildly hot grated mango pickle Pour in a clean dry glass jar and refrigerate Relish with dal and rice thepla roti paratha This jam like pickle keeps well for 6 months if refrigerated
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