Sweet Mango Pickle

Sweet Mango Pickle

Ingredients:

• 3 tablespoons cumin seeds

• 1 kilogram mangoes (raw, sour; peeled, seeds removed; cut 1 cupful into 1" cubes and grate the rest)

• 7 teaspoons salt

• 1 tablespoon turmeric powder

• 1 and 1/2 kilogram sugar

• 2 tablespoons red chili powder

Recipe :

• Gather the ingredients.

• Put a griddle or flat pan on medium heat.

• When hot, add the cumin seeds and roast, stirring often, till fragrant and slightly darker.

• Remove from heat and grind into a coarse powder. Keep aside for later use.

• Put the cut and grated mango, salt, and turmeric powder into a large non-reactive mixing bowl. Mix well and leave for 30 minutes.

• Place into a muslin cloth or cheesecloth, tie and hang over a bowl to allow all the liquid/ water to drain out. This water/liquid is not required in the recipe so you can discard it.

• Once the water is drained, put the drained grated mango back into a bowl and add the sugar to it. Use a wooden spoon to mix the two together till all the sugar is dissolved. This can take some time and effort.

• Once the sugar is dissolved, put the mango-sugar mixture into a large, heavy-bottomed pan and set up to cook on medium heat. Stir often till the sugar turns syrupy.

• Add red chili powder and cumin powder, stir well and remove the chunda from the heat immediately. This step is crucial as over-cooking will make the sugar crystalize later.

• Allow to cool and then put into a sterilized jar.

TIps :

• Store for up to one month and eat with almost anything. Chunda tastes great with plain rice, Chapatis (Indian flatbread), Parathas (pan-fried Indian flatbread), Thepla (fenugreek flatbread ), or in sandwiches.