Rajasthani Chundo

Name: Rajasthani Chundo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Ingredients: 2 cups Mango, raw, grated; 1.5 cups sugar; 1 teaspoon salt; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; 1 teaspoon Mustard Seed; 0.5 teaspoon asafoetida; 2 tablespoons oil

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	Mango , raw, grated
	1.5 cups	Sugar
	1 teaspoon	Salt
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Mustard Seed
	0.5 teaspoon	Asafoetida
	2 tablespoons	Oil

Instructions

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