Recipe of Ultimate Chundo (Mango)

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Award-winning Chundo (Mango). One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chundo (Mango), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chundo (Mango) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chundo (Mango) is 2 kg. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chundo (Mango) estimated approx 3-5 days.

To begin with this recipe, we must prepare a few components. You can cook Chundo (Mango) using 9 ingredients and 7 steps. Here is how you cook that.

#spiceweek3 #cinnamon Traditional Gujrati pickle. Sweet and little spicy. Generally it is served with thepla and puri. You can store it for a whole year.

Ingredients and spices that need to be Get to make Chundo (Mango):

1. 1 kg raw mango (Raja puri mango if available)
2. 1+ 1/2 kg sugar
3. as per taste Salt
4. for masala
5. 7-8 cloves
6. 7-8 cinnamon sticks
7. 2-3 TBSP kashmiri red chilli powder
8. 2-3 tbsp red chilli powder
9. 1 tbsp roughly chopped cumin seeds (don’t use mixture) use rolling pin

Instructions to make to make Chundo (Mango)

1. Wash mango. Peel the skin of the mangoes and then grate them.
2. Add salt and sugar. Cover it with white muslin cloth. Put aside for whole night until sugar completely dissolved.(it is necessary to dissolve sugar completely). Now stir it, cover pan with muslin cloth and put this pan undersun light.
3. Keep it under sunlight for about3-5 days or until the sugar melts and reaches a one string consistency, stirring it well at the end of every day. Bring it back inside once the sun sets
4. Stir well the next morning and place it under the sun again. Continue this process until the one string consistency has been reached.
5. Now, let it cool completely.After 4-5 hrs add above listed masalas. Stir it. Cover it and keep aside for whole night.
6. Now Store the Mango Chunda Pickle in sterilized glass jars and it will last for about one year without refrigeration.
7. Serve with thepla, puri or any type of parathas

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So that is going to wrap it up with this special food Step-by-Step Guide to Make Speedy Chundo (Mango). Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!