BM #28 Day 2
Choondo is a sweet mango relish, which is prepared with grated raw mangoes and sugar. Preferably made with Vanraaj mangoes. It is a combination of Mangoes and sugar, where the sugar is determined by the sourness of mangoes. Gujarati ladies are very good with their pickles and relishes and during the mango season one can see vendors selling these raw mangoes on the roads.They have small hand cutting machine for cutting the mangoes.They even grate the mangoes.The ladies buy the mangoes and get them grated or cut right there. This actually is a blessing! My MIL used to make this, but last year I made it .It was my first attempt and it came out pretty good. A perfectly prepared Choonda will never have crystallized sugar.Traditionally this is prepared by placing the mangoes and sugar in the sun.The sugar is dissolved by the heat of the sun .once the sugar has dissolved completely, the choonda is ready.There are some quick versions of this relish, but I stuck to the traditional method.
1 cup raw mango, grated
1 1/2 cups sugar
1 tsp salt
1 tbsp chilly powder
1 tsp cumin seed
Mix all ingredients and place them in a wide mouthed pan.
Put the grated mango and sugar. Mix well.
Cover with a muslin cloth and place it in the sun.
Get the pan indoors in the evening.
Repeat day after day till all the sugar has melted and the raw mango has acquired transparency.
Store in a sterilized jar.
Over a period of time the choondo might turn thick , remove as much as required and microwave for a few seconds.This will refresh it.
This is normally served with Baakhri,Thepla ,Khakhras.
Just managed to click this picture showing the vendors grating mangoes for choonda.