I recall some of my favorite mango pickles I grew up eating. Being gujrati pickles and chutneys are something we have it everyday and in different varieties. My paternal grandmother is known to have variety of pickle recipes in her prime! These include classics like Chundo, a hot and sweet grated raw mango pickle with the consistency of marmalade, thick and chunky with shreds of mango, spicy mango cubes. Murrabbo and gorkeri are my other favorites. My grandmother’s instant version of Chundo was the best I had ever tasted. That Divine taste of saffron takes me back to my childhood days….
- 2 large raw mangoes or 1 ½ cup of shredded mango
- 1 ½ cup of sugar
- ¼ teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon red chilli powder
- 1 teaspoon roasted jeera / cumin seeds (crushed)
- 1/2 teaspoon of saffron threads
How to go about it –
- Wash the mangoes, dry them with clean cloth and peel it.
- Shred the mangoes and keep aside.
- In a large bowl take shredded mango, add turmeric and salt, mix well and keep aside for 15 minutes.
- Now to these mangoes, add sugar (approximately 2 tablespoon at a time) and stir continuously. Wisk till the sugar is dissolved. This will take 20-25 minutes.
- Heat a pan, add mango mixture and stir continuously over the low flame till sugar is completely dissolved and small bubbles appear on the surface of the mixture.
- Now add saffron shreds, mix well.
- Remove from the flame and let the mixture cool completely.
- Now add cumin seeds and chilli powder, mix well.
- Keep it in the air tight glass jar and store it cool dry place.
- Let it cool completely before storing in jars.
- Always keep in cool dry place.