Rajasthani Chundo

Rajasthani Chundo

Rajasthani Chundo

Veg Vegan

Grated raw mango cooked with sugar and spices until it forms a chunky, sweet-sour preserve — the Rajasthani version is less cooked than the Gujarati chhundo, with more whole texture and a sharper mango flavour. A condiment present on every Rajasthani thali.

Cuisines

Rajasthani Marwari

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

2 cups raw mangoes, grated
1.5 cups sugar
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon mustard seeds
0.5 teaspoon asafoetida
2 tablespoons oil

Instructions

  1. 1 Peel and grate the raw mangoes, discarding the seeds.
  2. 2 In a large mixing bowl, combine the grated mangoes, sugar, salt, red chili powder, and turmeric powder.
  3. 3 Mix the ingredients thoroughly until the sugar dissolves and the mixture becomes slightly watery.
  4. 4 Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter.
  5. 5 Add asafoetida to the pan and stir for a few seconds.
  6. 6 Pour the mango mixture into the pan and stir well.
  7. 7 Cook the mixture on a low flame, stirring occasionally, until it thickens and the oil starts to separate.
  8. 8 Remove from heat and let it cool completely before storing in an airtight container.

Tips

Store the Chundo in a cool, dry place; it can be preserved for several months.