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Grated mango pickle recipe (chhundo)
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- Cuisine: Indian
- Prep Time: 15 min(s)
- Cook Time: 20 min(s)
- Serves 4-6
Pickles are a very important part of Gujarati thali. A Gujarati meal
would be considered incomplete without accompaniments like pickle or
chutney. These pickles are usually made in early to mid-summer and are
stored in large containers for the whole year.
In India, pickles are made using the natural elements. It is a tradition
to cook mangoes for pickle in the sun. Cut, marinated mangoes are
spread out on terraces and children or youngsters running up and down
the staircase are asked to stir them once in a while. Most people who grew
up in smaller cities would remember this as a big part of their summer
holidays.
Sydney chef Milan Mehta began his career working in five-star hotels in Ahmedabad in the western Indian state of Gujarat. Here, he presents recipes which reveal the surprising and unique flavours of Gujarati cuisine
Ingredients
1kg raw mango, washed, deseeded100ml mustard oil
1 tsp mustard seeds
4 dried red chillies
1 ½ tsp chilli powder
½ tsp turmeric
¼ tsp asafoetida
Salt, to taste
1kg sugar (or jaggery or palm sugar)
Preparation
Grate the flesh of the mango.Heat the mustard oil in a heavy based pan over medium-high heat. When hot, add the mustard seeds and dried red chillli. Once it splutters, add the chilli powder, turmeric powder and asafoetida.
Add the grated mango, season with salt to taste, and continue cooking for 10-15 minutes. Add the sugar and stir until the sugar dissolves. Bring to the boil, then remove from heat and set aside to cool.
If you enjoyed this Grated mango pickle recipe (chhundo) then browse more Indian recipes, side dish recipes, sauce and dressing recipes, fruit recipes and our most popular hainanese chicken rice recipe.
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