Hello Everyone, you all are welcome to our blog Gujrati Rotlo Food Recipes. In this blog, we will be learning How to Make Keri No Chundo Recipe in a detailed way and you can serve Gujarati Chunda Recipe or Sweet Mango Pickle form to your musketeers, family and loved ones.
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What is Keri No Chundo Recipe ?
Keri no chundo, also known as mango chundo, is a popular Gujarati pickle made from grated raw mangoes. It is a sweet and tangy condiment with a delightful balance of flavors. The word “keri” refers to mango in Gujarati, while “chundo” means sweet and sour pickle.
To make keri no chundo, raw mangoes are grated and cooked with sugar, spices, and seasonings. The grated mangoes are combined with ingredients like salt, turmeric powder, red chili powder, cumin seeds. The mixture is then mix & kept under sunlight for few days until the sugar dissolves and the flavors meld together.
The cooking process allows the grated mangoes to soften and release their natural juices, which combine with the sugar and spices to create a thick, syrupy consistency. The result is a vibrant, golden-yellow pickle with a pleasing texture and a distinct sweet and tangy taste.
Keri no chundo is typically enjoyed as a condiment or side dish with Gujarati meals. It is often paired with traditional dishes like theplas (Gujarati flatbread), puris, or khichdi. It can also be used as a spread on bread or as a topping for snacks like sandwiches or chaat.
The sweet and tangy flavors of keri no chundo make it a versatile and delightful addition to various dishes. Its unique taste and texture reflect the vibrant culinary traditions of Gujarat and its love for pickles.
Ingredients used to prepare Keri no chundo Recipe:
- Grated Raw Mangoes – 02 kgs
- Sugar – 02 kgs
- Kashmiri red chilly powder – 03 tsp
- Salt – 03 tsp
- Turmeric powder – 02 tsp
Instructions for preparing Keri no chundo Recipe:
- Wash the raw mangoes thoroughly and peel off the skin. Grate the mangoes using a grater, discarding the pit. Set aside the grated mangoes.
- Take two big vessel, divide the grated mangoes equally in the vessel & add the sugar in the grated mangoes & mix well.
- Add salt & turmeric in the mixture & mix well.
- Now cover the vessel with a plate & let it rest for 1 day in room temperature so that the sugar melts in the mangoes.
- Now check the next day that the sugar is melted & turns into water.
- Cover both the vessel with a cotton cloth & tie a thread or ribbon as we would be keeping it in a sunlight for 10 days.
- Keep a strainer plate above the vessel to avoid any scratch by birds or any obstacle.
- Be sure to check the mixture daily by opening it & cover it same way everyday while giving sunlight.
- Make sure to bring the vessel at home after sunset to avoid any mess.
- Follow the process for 10 days.
- After 10 days of giving sunlight, the sugar would turn into chashni(syrup) naturally.
- Once the desired consistency is achieved, remove the cloth and add kashmiri red chilly powder in the chundo (you can use spicy red chilly powder as well)
- You can adjust the sugar & red chilly powder as per your preferences.
- Transfer the cooled keri no chundo to clean, sterilized glass jars or containers. Store it in the refrigerator for longer shelf life.
Your homemade keri no chundo is ready to be enjoyed! It can be served as a condiment with meals, used as a spread, or enjoyed as a sweet and tangy snack. The flavors will continue to develop and intensify over time.
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Keri no chundo is a delightful Gujarati pickle made from grated raw mangoes. The recipe natural sunlight process of grated mangoes with sugar, spices, and seasonings until they form a thick and syrupy mixture. The resulting chundo has a sweet and tangy flavor, with a vibrant golden-yellow color.
To prepare keri no chundo, the grated raw mangoes are mix well with Sugar, salt, turmeric powder, red chili powder are added to the mixture, creating a balanced blend of flavors. The chundo is kept under sunlight for 10 days slowly until the mangoes soften and release their juices, resulting in a thick and jam-like consistency.
Keri no chundo is traditionally enjoyed as a condiment or side dish with Gujarati meals. It pairs well with dishes like theplas, puris, or khichdi. It can also be used as a spread or topping for sandwiches or chaat. The sweet and tangy taste of keri no chundo adds a burst of flavor to various culinary creations.
By following the simple instructions, you can make this homemade keri no chundo and savor its unique taste. Store it in the refrigerator to maintain its freshness and enjoy it as a versatile accompaniment to enhance your meals.