Chundo and gujaratis go hand in hand. This sweet jam tastes so yum with bhakhri (Chapati cooked in oil). This is easily made at home with simple ingredients. Yet again I get this from my very talented mommy. So let’s start. The ratio is 1:1.5
Ingredients (Fills 1kg Jar)
- 3 Large raw mangoes
- Whole Sugar; the three mangoes gave me 4 grated bowls, so I used 6 bowls of sugar.(This will depend on the quantity of grated mango, grate all the mangoes and fill bowls. The number of bowls filled, we shall use 1.5 of each bowl sugar.) If the sugar is not as sweet you can take 2 bowls of sugar for each grated bowl of mango.
- 2 tbsp. Salt
- 1 tbsp. turmeric powder
- 1 tbsp. oil
- 1 tbsp. Red Chilli powder (Kashmiri and hot one both mixed)
- 1 large piece of Cinnamon
- 1 tbsp. Cumin seeds
- 4 pieces of cloves
- 1 tsp. whole black pepper
- Wash, peel and grate the mangoes, add salt and turmeric powder, mix well and take the measurement of the grated mango bowls. Then leave it overnight or 4 hours.
- Once done fill bowls to get the measurement of sugar, mix the sugar to the mangoes and let it stay the whole day, by evening you shall see the sugar syrup, as the sugar melts.
- In pan heat oil, add cumin seeds, cloves, cinnamon stick and whole black peppers. Once you smell the aroma add the mango sugar mixture. Heat it until you see a lot of bubbles.
- Need to heat it until it forms a one line thickness of syrup, check it with your thumb and index finger.
NOTE: Once you start heating, you will feel even after it has formed a one line thickness of the syrup, the mixture will still be very watery; DO NOT hesitate, GO AHEAD and switch off the gas. This is to avoid making it too hard.