A Gujarati pickle from my grandmother’s kitchen, Chundo or Kachumber (How we called it at home) is sweet, spicy and tangy pickle that is eaten with Thepla, Khichdi etc . Kids love it as well so I can skip ketchup or store bought chutneys and give this instead. This is an easy pickle to keep on hand!
Vegetarian | Vegan | GF
Serving Size : ~ 8 Oz jar
Prep ⏰: 5 mins | Cook ⏰ : 45 mins - 1 hour
Ingredients
~ 1 cup raw mango, shredded
1 3/4 cups jaggery
1 tsp fennel seeds
1/2 tsp fenugreek seeds
1/2 tsp nigella seeds
1-2 tsp chilli powder
1/4 tsp asafetida
~ 1 tsp salt
Instructions
In a bowl, add shredded mango and jaggery and mix well. Set it aside overnight so they marinate well.
In a heavy bottom pan, add the mixture and cook it while stirring till all the moisture is out and you get one thread sugar syrup. No oil is required.
Allow the mixture to cool down completely.
In a pan, roast nigella seeds, fennel seeds and fenugreek seeds for 3-4 minutes. Add them to mortar and pestle and coarse grind them.
Add the ground mixture, salt, chilli powder, asafetida to mango-jaggery and mix well.
Store it in airtight jar for 2-3 months. Serve with some Thepla or Khichdi or any dish which needs sweet-tangy-spicy kick to it! Enjoy !
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