METHOD
Peel and grate mangoes, mix with the salt and turmeric and leave for about half an hour.
Now with clean hands take handfuls of the grated mango pulp and squeezing gently put the dried pulp into a clean steel vessel.
Add the sugar to the squeezed mango and mix well. Tie a piece of muslin over the mouth of the vessel and place in the sun. Now, if you want to do it right and have the patience, then my nani leaves her chunda in the sun for a full 21 days. This means that it goes out every morning (after a stir) and comes in every night. You will know your pickle is done when the sugar has melted to a syrup and reaches a 1.5 - 2 string consistency. To test, take a smidgen of syrup between your thumb and forefinger. When you pull them apart, they should form 1.5 to 2 threads).
When done, add the chili powder. Crush the Cumin coarsely and add to pickle. Be careful not to touch a wet spoon to the pickle.
For those of you not wanting to wait for the pickle to cook in the sun there is an easier option, but be warned it will not taste the same. (It is almost like the flavour of sunlight is captured in this pickle!) Place a heavy bottomed pan on the fire and put mango-sugar mixture in it. Cook till all the water has evaporated, stirring to avoid sticking until it reaches 1.5 to 2 thread consistency. Add chili powder while still hot.
Optional - this is something I like to do - up the chili quotient and add raisins.
Please click here for a few words of advice: chundo
Contributor: Rushina Munshaw -Ghildiyal
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this recipe from www.inmamaskithchen.com
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