My mother’s famous Chundo

Coming from a Gujarati family I have had Chundo since childhood. I remember every year in summer mummy used to make at least a bottle of it. When I moved to hostel she used to give me a bottle packed of this Chondo. We typically have it with Theplas, it tastes tooo good with it. I also have it sometimes with Handvo. Every household have different version of it. Many of our friends who come home have always asked to pack a little for them. Also whenever I pack it for our tiffin our office friends have always loved it and asked for the recipe. So finally asked my mom to add to the collection.

  1. powdered Sugar
  2. Pealed and grated Rajapuri mango
  3. Salt
  4. Red chilly powder
  5. Roasted Jira powder

INSTRUCTIONS

  1. Wash and peel  Rajapuri mango nicely.
  2. Grate 1 cup of this mango.
  3. Now in a glass bowl or a pickle jar add 1 cup of grated mango , 1 & half cup of sugar , teaspoon of turmeric, 2-3 cloves, 3 small sticks of cinnamon and mix well.
  4. If you are using non powdered sugar add 1 cup of sugar.
  5. Now keep cover this bowl by tying a thin cloth on its neck and keep it on terrace or your kitchen window for at least 4-5 days till the sugar is completely melted and reached 2 thread consistency.
  6. Keep steering every morning.
  7. Once done add 1/2 tablespoon of red chilly powder and 1/2 tablespoon roasted Cumin / Jira powder and mix well.
  8. Transfer it to a airtight container and store it in room temperature.

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