Chhundo (Hot, sweet & sour Mango pickle)

 

1 cup keri (green or yellow-green mango), peeled & grated

1 cup saaker (sugar)

 

1 stick laving (cinnamon), broken up

2 taj (cloves)

teaspoon jiru (cumin powder)

1 teaspoon marchu (cayenne pepper)

1/8 teaspoon hing (asafetida)

teaspoon mithu (salt)

 

1.                   Heat a non-stick pot, adding mango and sugar.

2.                   Simmer until it is syrupy.

3.                   Add cinnamon, cloves, cumin, cayenne pepper, asafetida & salt. Mix well.

4.                   Remove from heat, bottle while still warm.

 

Source: Kokila, 1995