The Gujaratis love their food and this is seen in the tremendous popularity their cuisine has been getting.People crave for the intricately flavored and delicately spiced fares from simple appetizers to main courses and desserts.The accompaniments like pickles and chutneys are no exception and recipes from the ages of lore have been passed around and made to this day.
Chhunda/Chhundo is a raw Mango Chutney which is delicious enough to be eaten as it is but can also be had with Indian Breads and not to mention even as a topping on Western Breads,spiced Rice and Dhokla.Lets move on to the recipe without delay:
Preparation Time – 1 Week
Makes – Approx 2 Kg of Chutney
1 kg raw unripe Mangoes
2-3 tbsp Salt
1 tsp Turmeric Powder(Haldi)
1 kg Sugar
2 tbsp Red Chili Powder
2 tbsp freshly ground Cumin Seeds Powder(Jeera)
Wash,dry,peel and grate the Mangoes.Put in a stainless steel or a glass vessel(steel is best).Add the Salt and keep aside to amalgamate for 2-3 hours.
Add the Turmeric Powder and sugar.Mix well and keep overnight.
Next day cover the bowl with a thin muslin cloth and keep in the hot sun.In the evening bring inside and mix well.Repeat this process for 7 days or till the sugar turns into a 1 string consistency syrup.
On the 7th day add the Red Chili and Cumin Powders.Mix very well.
Ladle mixture into a glass jar and store.Use as needed.