Keri No Chundo – Gujarati Pickle Chunda
Crafted with just three ingredients, this recipe presents a classic Gujarati sweet-sour mango pickle known as Keri No Chundo or Chunda.
Ingredients
Instructions
- Peel the skin of raw mango. Then grate them.
- Now add salt and turmeric powder to the grated mango and leave it for an hour.
- Place the grated mango in a stainless-steel pot, add sugar (traditional chundo made with sugar only) mix well and cover the pan. Keep it aside for 2 to 3 hours or until the sugar dissolves completely.
- Now stir the mixture and check whether the sugar is dissolved or not. The sugar must be dissolved completely before keeping chundo under the sun.
- Now cover the Pot with a clean white muslin cloth and tie the cloth with the string.
- Keep the pot facing the scorching sun. I place the pot from 9 am in the morning to 5 pm in the evening under the Sun.
- In the evening, take the chundo pot inside the home, open it, and give it a good stir. Then close it with any lid.
- The next day morning, follow the same process, cover the pan with Muslin clothe, tie the cloth and place the pot under the sun.
- Then bring the pot in the evening in the house and give it a good stir and cover it.
- After 2 to 3 days (depending on how harsh the sun is) Check the consistency of the syrup.
- We are looking for almost One-thread consistency. Check by taking some syrup between your forefinger and thumb. You should be able to form almost a single thread when your forefinger and your thumb are pulled apart gently.– Keep it under the sun for one to two more days if your single thread is not forming.
- Mine was done on the third day evening.
- Take the pot inside the home. Let it come to room temperature before adding the chili powder.This step is very important. If you add chili powder to the hot chundo mixture, you will end up getting dark browning color.
- Open the chunda pot and add Kashmiri red chili powder. Cover it again with a cloth and keep this mixture in sunny weather for 3 to 4 hours.
- Take the pot inside, mix well and take it into a clean jar.
- This will stay good for a year when stored in a dry and dark place.
- Enjoy Keri no chundo with thepla, bhakhri, paratha, or puri.
Nutrition
Calories: 3440kcalCarbohydrates: 885gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 116mgPotassium: 1428mgFiber: 14gSugar: 26gVitamin A: 148IUVitamin C: 280mgCalcium: 113mgIron: 3mg
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