Gujarati Chundo/ Mango Jam/ Mango chunda recipe A Super Tasty Sweet tangy Pickle
Channel: Bake & Cook with Chef Preeti
Date: 2022-06-14

#Gujaratipickles
#gujaratichundo
#mangojam
#yearlypicklerecipe



Tips and Tricks
1) Select a green mango which is bigger in size, sour and unripe so the pickle will have perfect sweet and sour taste. Generally mange called Rajapuri us used to make this pickle.
2) Grate it and immediately go to step 2 that is adding salt and turmeric.
3) Resting time is also as important so the mango releases its water as in comes in contact with salt 
4) Now adding sugar here for 1 3/4 cup we used 2 1/4 cup Sugar. Means sugar is little more than the mango. This will give the syrup which we need for the pickle. 
5) Keep it covered with a thin cloth tied with a string in sunlight for minimum 4 to 5 hours daily till you achieve 1 string consistency in the sugar syrup. Keep mixing the chunda everyday atleast twice and again cover it with the cloth always.
6) keep it safe from birds if you are keeping it on the terrace.
7) keep it safe from ants during night time. You can place it in a plate with water to prevent ants entering in the chunda.
8) Once we get 1 sting consistency our chunda is ready. We can store it on countertop in an airtight container. Container should be completely dry.
9) Take a small amount of chunda add 1/2 tsp Red chilli powder, 1/4 tsp jeera powder few cloves and a Cinnamon stick. Use this for daily purpose. This will retain the colour.
10) keep the major portion separately in a bigger airtight jar.
11) Use glass jars for best results.
12) Best served with Gujrati Methi theplas.