Chhundo (Hot, sweet & sour Mango pickle)

1 ½ cup keri (green or yellow-green mango), peeled & grated

1 ½ cup saaker (sugar)

1 stick laving (cinnamon), broken up

2 taj (cloves)

½ teaspoon jiru (cumin powder)

1 ½ teaspoon marchu (cayenne pepper)

1/8 teaspoon hing (asafetida)

½ 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