For many who read my blog surely know by now my penchant for mangoes they could be ripe, raw, Indian, Brazil, Dominican republic……. Why do I love them so much? Maybe it’s because I grew up in a tropical country surrounded by mango trees or because they add such a wonderful twist to any dish sweet or savoury. Well currently it’s the Indian mango season, at present we all are aware of the ban on Indian Alphonso mangoes, however, let’s not forget the sour raw mangoes which are readily available. What can you make with raw mangoes? Oooh where shall I start, eat them raw with a sprinkle of salt and chilli but only if your palate can handle it, use them in curries, chutneys, salsas or pickles. Chundo is a classic Gujarati pickle made from shredded raw mangoes, sugar, salt, chilli and spice. This pickle makes the best accompaniment to theplas which is Indian spiced flatbreads, roti’s or even khicdi which is spiced lentil rice. In my kitchen i’m usually combining flavours and experimenting with ingredients, this chundo works really well with mature cheddar or wenslydale too. The recipe for this enticing pickle is not only easy but also versatile so why not make it, jar it and serve it in a variety of ways such as a sandwich spread, with crackers and cheese or the traditional way? Or if you like,just eat it straight from the jar- trust me once you start you will want more…
Chundo ( Hot, sweet and sour raw mango pickle)
Preparation time: 25 minutes
Cooking time: approx 30 minutes
Will keep for up to 1 year if store in a cool dry place
575g peeled and grated Rajapuri raw mango- found in Indian supermarkets
3 Tsp salt
1/2tsp Turmeric powder
1200g Granulated sugar
10 green cardamoms
1 Tsp oil
1.5 Tsp cumin seeds
1 Tsp hot chilli powder
1. In a large bowl, add the grated mango, turmeric and salt. Mix together and leave to marinade for 10-15 minutes.
2. After 15 minutes, stir in sugar and mix until well incorporated.
3. In a large pot heat oil, add cumin seeds and cardamom. Once cumin seeds start to crackle, add the mango mixture. On low-medium heat stir the mixture until sugar has dissolved and reaching a boil stage.
4. Once the mixture comes to a boil, cook for another 5-10 minutes stirring continuously until you reach one thread consistency. To test for this, spoon a small amount of mixture onto a plate, once its slightly cool dip your index finger and thumb into the syrup, pull your index finger away from your thumb and a thin string should form. Turn off the heat and let it cool.
5. Stir in the red chilli powder and transfer into sterilised jars.
1. Ensure mangoes are raw and have a greenish white flesh, do not use yellow flesh mangoes.
2. The timings given are approximate as the essence to perfecting this pickle is based on consistency rather than time.
3. Do not cook beyond one thread consistency or else the mixture will crystallise once it has cooled down.