Instant Keri No Chundo - Gujarati Style Sweet and Spicy Mango Pickle Stove Top Method

Instant Keri No Chundo, is a Gujarati style mango relish that is prepared with particular raw mango called Rajapuri Mango, sugar and basic spices.  It's so sweet, spicy and tangy, it has all the flavours which your taste buds crave for, prepared with a handful kitchen cupboard ingredients, comes together in 4o minutes on the stovetop. 

Have you tried this irresistible pickle with Gujarati Masala Bhakhri yet?    

Keri No Chundo, non-Gujarati people call it 'Aam Ka Chunda' or 'Gujarati Chunda' incredibly delicious Gujarati style pickle can be found in most of the Gujarati Kitchens and Thali.

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 an hour she would start making pickles and us sibling without being asked anything, start helping her and obviously enjoy munching on raw mangoes with a 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 wolf down a couple of spoons now and then even if it wasn't ready to eat.

Traditional Keri No Chundo Recipe

If you want to learn to make Indian Pickles, I would prefer you to make this simplest amongst all the others. This recipe does not require many skills, just follow some measurement and leave the rest to the scorching sun, yep without that you can not succeed in making traditional chundo.

❶ First add salt to the grated mango and leave it for 5-10 minutes then squeeze out all the water.

❷ Place the grated mango in a stainless steel pan, add sugar (traditional chundo made with sugar only) mix well and cover the pan with a clean white muslin cloth, tie the cloth with the string.

➌ Keep the pan facing the scorching sun ( keep some turmeric powder around the pan, so ants don't crawl to the pan.

❹ Every day bring the pan in the evening in the house and give it a good stir and cover it with the cloth again.

❺ After 4-5 days you'll see sugar syrup in the pan, add chilli powder and cumin seeds and hing and cover the pan again.

❻ Keep this mixture in the sunny weather, it will be ready in another 2-3 days.

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

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

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, Methi Dhebra or Plain Gujarati 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.

Chundo Recipe with Jaggery 

Jaggery is known as Gud or Gor, although traditional Gujarati chundo is made with only granulated sugar, many prefer using jaggery.

Just keep in mind that the if you use jaggery, it will lend darker colour to the chundo and alter the taste too.

Use the same amount of gor instead of sugar, you may use brown sugar too.

Keri No Chundo, Aam Ka Chunda, Gujarati Chunda, Instant Keri No Chundo

Dip, side dish

Gujarati

Yield: 2 medium jars

Author: Hayley Dhanecha

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.

prep time: 15 Mcook time: 25 Mtotal time: 40 M

ingredients:

• 500 g Grated raw 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

instructions:

How to cook INSTANT KERI NO CHUNDO

1. Add salt on to grated mango and leave it for five minutes.
2. Squeeze out all the water from it.
3. In a non-corrosive or stainless steel pan heat oil, add dry red chilli and hing,
4. Add grated mango and sugar and mix well.
5. On medium heat keep cooking and stirring until the sugar dissolves.
6. Continuously cooking till you get 2 thread sugar syrup.
7. Switch off the heat, add red chilli powder and cumin seeds.
8. Mix well and let it cool completely.
9. Once cool store in a sterile jar.
10. Enjoy!

NOTES:

* Although for the Chundo recipe rajapuri mangoes are best, but if not available any raw firm mangoes will work fine.
** Instead of sugar if you want to use jaggery, go for it make sure you grate it before adding it. Or you can go with half sugar and half jaggery.

Calories
1595.11

Fat (grams)
27.13

Sat. Fat (grams)
6.44

Carbs (grams)
330.37

Fiber (grams)
5.88

Net carbs
324.49

Sugar (grams)
311.50

Protein (grams)
22.04

Sodium (milligrams)
5892.72

Cholesterol (grams)
52.76

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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