Chunda, a Hot, Sweet and Sour Gujurati pickle. The grated mango and sugar are cooked under the direct sunlight. After one month, the mango is cooked and the sugar turns into thick syrup. The pickle can be preserved for up to one year. Overall a time consuming process!
But, always there is a short cut for our traditional method. As far in foreign country, we cannot expect the same weather each day… and I don’t have such a patience, well that might be one of the main reason, I adopted a microwave version.
I got the recipe from Tarla Dalal Microwave cooking book, cooking time was only 3 min but the timing was not enough to get the final result perfect, I increased to 5 to 6 min.
The chunda can be served with teplas, rotis or like a spread for the bread!
Grated green mango: 1 cup
Sugar: 1 1/2 cup
Turmeric: 1/4 tsp
Salt: 1 tsp
Chili powder: 1 Tbsp
Cumin crushed: 1 tsp
Water: 1 Tbsp
Method in microwave:
Mix the turmeric, salt into the mango and keep it aside for 5 minutes.
Add the sugar and water to the mango mixture and mix well, let it rest another 5 minutes.
Microwave in HIGH for 5 min (In book , they gave 3 min- but was not enough!).
Let it cool the mixture, the cooled syrup should be one string consistency, so that is why i added 2 more minutes for my pickle!
When it is cool add the cumin and chili poder. Store in sterilised jar.
Pickle is ready! u can enjoy like a spread!
Note: So when u make this pickle start with 3 minutes and let it cool the syrup to check the consistency of one string, if not go further and increase the time... All microwave are differents!
SWC-Gujarati Cuisine-guest hosting this month is Priyanka of Asan Kana, event started by LG – a Singapore blogger