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.
- powdered Sugar
- Pealed and grated Rajapuri mango
- Salt
- Red chilly powder
- Roasted Jira powder
INSTRUCTIONS
- Wash and peel Rajapuri mango nicely.
- Grate 1 cup of this mango.
- 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.
- If you are using non powdered sugar add 1 cup of sugar.
- 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.
- Keep steering every morning.
- Once done add 1/2 tablespoon of red chilly powder and 1/2 tablespoon roasted Cumin / Jira powder and mix well.
- Transfer it to a airtight container and store it in room temperature.
Meera's Kitchen 