A sweet pickle prepared by Gujarathis using Raw Mangoes. The vessel containing the mixture is kept directly under the sunlight, which actually softens the Raw Mangoes and thickens the Sugar syrup.
Makes: 10 Cups of Chhunda
3 Raw Mangoes, Peeled and Grated
7 Cups Sugar
3tbsp Chili Powder
3tbsp Jeera/Cumin Seeds roasted and powdered
3tbsp Saunf/Aniseed roasted and powdered
In a big mixing bowl mix Mangoes and Salt continuously until some water oozes out of the grated mangoes. Add Sugar and mix well until the Sugar has almost melted. Keep aside for 20 hours.
Cover the mouth of the vessel with a thin cloth and keep it in the sun. Stir the Chhunda every evening. (Hint: Place the jar in a tray full of water to avoid crawling insects getting into the vessel.) Continue with this process every day until the sugar syrup gets fairly thick. To test whether it is done drop a drop of syrup on a plate, the syrup should not run on the plate.
Add Cumin Powder, Chili Powder and Saunf Powder to the Chhunda and mix well. Keep the vessel in the sun for one more day. The next day, transfer the Chhunda to a dry airtight glass jar and stored up to a year.