- Created on 14 April 2010
- Written by Archana Doshi
Raw mangoes are grated and combined with sugar syrup and some spices to make this famous ever delicious Gujarati pickle. Thelpa's and chundo are a famous combination, that even children enjoy this pickle due to its sweet and sour taste.
You can make the chundo's spicy with chilli and cumin. Alternatively spice them up with saffron and cardamom as well and mix a few dry fruits to suit your taste.
There are two different methods of preparing this pickle. Traditionally the mangoes are mixed with sugar are made to sit in the sun for 7-14 days until the sugar melts and attains a string string consistency. Its easy when you have your own home, terrace and live in a place where sun is in abundance for more than 14 hours a day.
Due to weather constrains, another method was devised to make the preparation of this pickle easier. All it requires is a bit of patience.
Pickle lasts upto a 1 year when stored in a cool dry place. Make sure not to use wet spoons while scooping the pickle out.
Makes: 1 1/2 cups
1 cup grated raw mangoes
1 teaspoon salt
¼ teaspoon turmeric powder
1½ cups sugar
1 tablespoon chilli powder (or more if you want it more spicy)
1 teaspoon roasted cumin seeds, crushed
Wash the mangoes and dry them completely. Peel the skin of the mangoes and then grate them. Combine the grated mangoes, salt and turmeric powder and leave aside for 2 hours.
Once the mangoes have been marinated, add the sugar little by little to the mango mixture and stir continuously using a spoon till all the sugar is nearly dissolved.
Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely. You will find bubbles frothing up on the surface, but continue stirring until one string consistency of the sugar syrup is reached. This step is crucial as over-cooking will make the sugar crystalize later. Remove from the flame and let the mixture cool completely. Continue stirring while it is cooling occasionally.
Once cooled, add the chilli powder and crushed cumin seeds and store in a sterilised glass jar. This pickle will last for about one year.
Tip: Make sure, the mangoes you use are sour mangoes and have to be very raw, they should not have the yellowish pulp, but a greenish pulp. The more raw the mangoes, the longer the shelf life.