This condiment is an alternative to pickles in India. It is traditionally prepared by covering and drying the dish under the sun’s heat for several days. This is an instant version of this condiment which is known as Mango Chhundo, which bears resemblance to Mango Chutney, a well-known condiment in Western countries.

• Ideally “Totapuri” mangoes are best for this as they are less sharp. But Alphanso is quite good too. If you can’t find any of them any raw and really firm Mango will be good.
• Wash the whole mangos and peal them.
• Now grate them as you desire. I used big bigger grater but if you prefer quite fine use smaller grater size.
• Once you grate the mangoes, weigh them and and depend on type of your mangos, you will need to judge sugar for the recipe. I had Alphanso mango and grated mango weight was 650 gm so I used 400 gm of sugar. If you use “Totapuri”, they are less sharp so half quantity sugar should be fine.
• Now in a heavy sauce pan, add grated mango and add sugar in the same pot. Mix everything well and leave it on the side for sugar to melt at room temperature for 30-40 minutes. Keep mixing every 10 minutes.
• Now bring this pan to the heat at medium temperature for 5 minutes. Remember to stir it.
• Now reduce the temperature to law heat and cook till mixture is fairly thick. This will take about another 10 minutes.
• Now add all spices except salt.
• Mix everything and cook it on low heat for further 5 minutes. Remember to stir constantly.
• Now take a very small drop of syrup from this and pinch it, you should be able to see one line broken strand. This shows that all sugar has desolved properly, caramelised enough and will preserve the dish.
• Take it off the heat. Now add 1/2 tsp salt and mix well again.
• Keep mixing for another 5 -10 minutes roughly to desolved the salt properly.
• Mango Chhundo is ready to eat. Should keep in the fridge for 2-3 months.
• Enjoy!