Sun-cooked sweet sour mangoes (chunda)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Mangoes very raw and firm | |
| 1 | cup | Sugar |
| 2 | tablespoons | Salt |
| 1 | teaspoon | Turmeric |
| 4 | Cloves; (4 to 5) | |
| 1 | 1 inch stick cinnamon | |
| 2 | Cardomons; (2 to 3) | |
| 1 | tablespoon | Chilli powder |
| ¼ | teaspoon | Saffron |
Directions
Peel and chop mangoes into very fine pieces.
Place in a jar (earthen, glass, or china). Sprinkle salt and turmeric.
Shake the jar to coat mangoes evenly. After 2 hours add sugar. Shake again.
Keep aside for 24 hours. Shake again and transfer to a wide bowl. Cover with a thin mesh or muslin.
Place in the sun. If the sun is very hot (summer of India averaging 38-40 degree Celsius), then 3-4 days will suffice. But if the intensity is lower then the number of days will vary between 4-8 days.
The pickle is done when all the sugar has melted to a sticky thin syrup.
Remember to take the bowl inside every evening. To stir and place outside every morning. When done, add the chilli powder. Crush the other spices coarsely and add to pickle. Be careful not to touch a wet spoon to the pickle. If taken care it, the pickle is kept for a year without refrigeration.
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