Wednesday, 4 May 2016

Instant Keri No Chundo - Gujarati Style Sweet and Spicy Mango Pickle Stove Top Method #indianpickle #mangomania #jcookingodyssey

Keri No Chundo, incredibly delicious Gujarati style pickle can be found in most of the Gujarati Kitchens and Thali. It's so sweet, spicy and a little sour ,it has all the flavours which your taste buds crave for.

While I spent my childhood in India, this time of the year my mum would start preparing various kind of Mango Pickles including Keri No Chundo. I never saw her sitting with the recipe books or weighing scales. Lol,  her two hands were enough to judge. She would just get on with it.

On a chosen day she would brave the sweltering heat and catch a bus to a special fruit and veg market, choose all the right variety and amount of mangoes and return with them in a bus home. As soon as she comes home, in hour she would start making pickles and we sibling without being asked   anything, start helping her and obviously enjoy munching on raw mangoes with little salt and red chilli pepper.

My favourite time would be when she starts preparing for Chundo , btw Chundo translates Mashed and in Gujarati lingo we pronounce Chundo NOT Chunda . Mum always made Chundo in the heat of the sun, traditional and authentic way where Chundo ripens in the heat of the sun and can take up to 8-10 days to prepare. I would do anything to help my mum, in a month of May I take great care of taking up and bringing back those stainless steel Pans full of Chundo covered and tied with White muslin cloth and while the Chundo is being made, sneakily I would wolfed down couple of spoons now and then even if it wasn't ready to eat.

If you want to learn making Indian Pickles, I would prefer you to make Keri No Chundo simplest amongst all the others. This recipe do not require much skills , just follow some measurement and leave the rest to the scorching sun , yep without that you can not succeed in making traditional chundo.

So, what happens when the sun always plays hide and seek, simply ditch this method and run to the super store and buy a bottle of Chundo, with six month's expiry date which is no way near look wise or taste wise as home made.

Not really, actually Keri No Chundo can be made even though it's raining cats and dogs outside. Just grate raw mangoes , add sugar, mix it and put it on the stove, check for 2 thread syrup, add spices and voilà will have delicious and wonderful instant Keri No Chundo in no time.

Keri No Chundo is a great accompaniment to so many things, and this Chundo transforms an ordinary meal into something special. Also Gujju goes crazy when you serve with Poori, Paratha or Thepla. This gorgeous and sensational Keri No Chundo can become a delightful gift for the ardent pickle lover or many senior citizens who are living on their own and unable to make it.

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Instant Keri No Chundo
Keri No Chundo, incredibly delicious Gujarati style pickle can be found in most of the Gujarati Kitchens and thali. It's so sweet, spicy and a little sour ,it has all the flavours which your taste buds crave for.

  • 500 g Grated Rajapuri Mango
  • 500-600 g Sugar
  • 1 tbsp. Oil
  • 1 Dried red chilli
  • Pinch Hing
  • 1-2 tbsp. Red Chilli Powder
  • 2 tbsp. Cumin seeds crushed lightly
  • 25 g Salt
Add salt on to grated Mango and leave it for five minutes.
Squeeze out all the water from it. In a non corrosive or stainless steel pan heat oil, add dry red chilli and hing,
Add grated mango and sugar and mix well.
On a medium heat keep cooking and stirring until the sugar dissolves.
Continuously cooking till you get 2 thread sugar syrup. 
Switch off the heat, add red chilli powder and cumin seeds.
Mix well and let it cool completely.
Once cool store in a sterile jar. 
Enjoy !

Prep time: Cook time: Total time: Yield: 2 jar

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  1. This sounds like something I can try too! (And I am a terrible cook by the way :D) Thanks for sharing :)

  2. Very nicely explained...bookmarking it


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